Stuffed Aubergines - Panasonic NN-CS596S Operating Instruction And Cook Book

Stuffed Aubergines

Serves 4
Dish: 1.5 litre (3 pt) casserole dish with lid
Oven Accessory: enamel shelf in lower position then no accessory
then Pyrex® tray + wire shelf in lower position.
Ingredients
2 large aubergines
1 garlic clove, crushed
1 medium onion, chopped
250g (9oz) minced beef
400g (14oz) tin chopped tomatoes
25g (1oz) pitted black olives, chopped
2tsp dried oregano
2tbsp tomato puree
100g (4oz) sliced crusty bread
50g (2oz) parmesan freshly grated
Cooking method
Preheat oven on CONVECTION 220°C. Place the whole aubergines on the enamel shelf
and cook on CONVECTION 220°C for 15 mins. or until soft. Remove from oven and cool.
Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and
chop finely. Fill Steam Water Tank. Place garlic and onion in dish. Place on base of oven
and cook on STEAM MEDIUM for 3 mins. Add beef, tomatoes, aubergine flesh, olives,
oregano, and tomato puree. Cover and cook on HIGH MICROWAVE for 12 mins. Use the
bread to make breadcrumbs. Mix 40g (1
add to beef mixture. Fill the aubergine skins with the filling. Place aubergines on Pyrex®
tray and sprinkle with the remaining parmesan. Place tray on wire shelf and cook on
CONVECTION 220°C + GRILL 1 + WARM MICROWAVE for 20 mins.
oz) of the parmesan with the breadcrumbs and
1/2
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Meat & Poultry