Baked aubergines filled with minced meat, peppers and tomatoes

Instructions

1. Wash the aubergines and pat dry.
2. Cut lengthways about 1 cm apart.
3. However, do not cut all the way through so that the aubergine is still held together on the stem side.
4. Then sprinkle some salt between the individual slices .
5. Let the vegetables rest while you prepare the filling.
6. Wash, deseed and dice the peppers.
7. Peel the onion and cut into small pieces.
8. Wash the tomatoes and also cut into small cubes.
9. Fry the vegetable oil in a frying pan on a medium-high Heat up the heat.
10. Add the onions and sauté for about 3-5 minutes.
11. Then add the peppers and sauté for a further 3 minutes.
12. Then add the tomatoes and sauté for a further 5 minutes, stirring, then remove from the heat and allow to cool slightly.
13. Put the minced meat in a bowl and add the fried vegetables.
14. Chop the garlic and mix in.
15. Season with salt and pepper.
16. Preheat the oven to 180° C.
17. Cooking tray with baking paper Place the aubergines on top.
18. Rinse the salted aubergines briefly and pat dry.
19. Put the prepared filling between each individual slice.
20. Then place the aubergines on the baking tray.
21. Bake in a preheated oven at 180° C for approx. 30 minutes.
22. Grate the cheese on the grater and sprinkle it over the aubergines when the time is up.
23. Bake for another 10-15 minutes.
24. Before serving, arrange the gratinated aubergines with chopped herbs.