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Aubergines stuffed with minced meat
1. Cut the aubergines in half lengthways. Scoop out
the flesh with a teaspoon to leave a shell about 1
cm thick. Dice the scooped out flesh.
2. Remove the skin from the tomatoes and chop.
3. Grease the bottom of the bowl with the olive oil.
Add the onions, cover and cook.
2 min. 900 W
4. Cut the chillies into rings. Retain a third for the
garnish. Mix the minced meat with the diced
aubergines, onions, tomatoes, chilli rings, garlic and
parsley. Season to taste.
5. Dry the aubergine halves. Fill with half of the
mince mixture, spread the feta cheese on top, and
then add the rest of the filling.
6. Arrange the aubergine halves in the flan dish, place
the dish on the low rack and cook.
11-13 min. Dual Grill (630 W)
Garnish the aubergine halves with the chilli rings
and continue cooking.
4-7 min. Dual Grill (630 W)
After cooking, stand for approx. 2 min.
Utensils Bowl with lid (1 l capacity)
Shallow flan dish (approx. 30 cm
long)
250 g aubergines
200 g tomatoes
1 tbsp olive oil to grease the dish
100 g onions, chopped
4 mild green chillies, seeds removed
200 g minced beef
2 garlic cloves, crushed
2 tbsp parsley, chopped
salt and pepper
paprika
60 g Feta cheese, cubed
Mushrooms with rosemary
1. Remove the stalks from the mushrooms. Chop the
stalks into small pieces.
2. Grease the shallow dish. Add the onions, the diced
bacon and the mushroom stalks. Season with
pepper and rosemary, cover and cook.
3-5 min. 900 W
Leave to cool.
3. Heat the cream and 100 ml of the wine in the bowl.
1-3 min. 900 W
4. Mix the remaining wine with the flour, stir into the
hot liquid, cover and cook. Stir once during cooking.
approx. 1 min. 900 W
5. Fill the mushrooms with the bacon mixture and put
in a shallow dish. Pour the sauce over the
mushrooms and cook on the low rack.
6-8 min. Dual Grill (630 W)
After cooking, stand for approx. 2 min.
Utensils Bowl with lid (1 l capacity)
Shallow round dish with lid
(approx. 22 cm diameter)
8 large mushrooms (approx. 225 g), whole
20 g butter or margarine
50 g onion, finely chopped
50 g bacon, finely diced
black pepper,
fresh rosemary, chopped
125 ml dry white wine
125 ml cream
20 g flour