On 25 May 2016 I came up
with this recipe for filled courgettes,
aubergine
and capsicum. The version here
includes intended improvements for next time.
Ingredients
| quantity |
|
ingredient |
|
step |
| 200 g |
|
aubergine |
|
1 |
| 350 g |
|
capsicum |
|
1 |
| 600 g |
|
courgettes |
|
1 |
|
|
| 150 g |
|
onion |
|
2 |
| 25 g |
|
garlic |
|
2 |
|
|
| 300 g |
|
beef mince |
|
3 |
| 125 g |
|
Bauchspeck, chopped |
|
3 |
|
|
| 1 g |
|
tarragon, dried |
|
4 |
| 1 g |
|
thyme, dried |
|
4 |
| 0.5 g |
|
marjoram, dried |
|
4 |
| 100 g |
|
red wine |
|
4 |
| 15 g |
|
salt |
|
4 |
| 100 g |
|
cooked rice |
|
4 |
|
|
|
|
breadcrumbs |
|
6 |
|
|
olive oil |
|
6 |
Preparation
-
Remove the flesh from the aubergine and courgettes and chop finely.
-
Chop the onion, fry in oil for a while, add the pressed garlic, then the aubergine and
courgette flesh.
-
When soft, add the beef and speck. Fry until half cooked.
-
Add spices, salt and wine. Reduce until almost dry.
-
Fill the mixture into the vegetables:
-
Sprinkle with breadcrumbs and olive oil and bake for 25 minutes at 180° in a fan-forced
oven.
