Aubergine stuffed with minced meat in tomato sauce

Pierce the aubergines in several places with a fork. Brush them with olive oil and place them on a baking tray lined with baking paper. Place in an oven preheated to 200 degrees Celsius and bake for 40 minutes until soft.

In the meantime, dice the onion and chop 2 cloves of garlic. Heat 2 tablespoons of oil in a frying pan and throw the onion and garlic into it. Fry for 5 minutes over a medium heat until glazed. Add the minced meat, season with sweet paprika, oregano, salt and pepper. Keep frying and stirring all the time, breaking up the meat into smaller pieces with a spoon. When the meat changes colour, add the tomato paste and fry for another 2 minutes.

Cut the baked aubergines in half lengthwise. Remove the flesh with a spoon, leaving an approx. 1 cm margin. Chop the flesh and put it into the meat sauce with the basil leaves torn in your hands. Stuff the aubergine halves with this filling.

Pour the tomato purée into a heat-proof dish. Add the minced garlic, oregano and season with salt and pepper. Stir everything together. Place the stuffed aubergine halves on top of the sauce. Sprinkle with grated parmesan cheese. Place in an oven preheated to 200 degrees Celsius and bake for 15 minutes. Serve sprinkled with basil leaves.