Lightly stuffed aubergines

Finally back in the kitchen or better posting some recipes! Stuffed aubergine are my love and I have been always used a very southern way of stuffing based on tomato and cheese. However, I was recently looking at an old InTaVola (April 1999), where they proposed to stuff it very simply with meat and bake the aubergine twice. Well ... here we go! We tried it. It's nice, light and delicate. Something to be eaten at room temperature. Next time I will add a teaspoon of curry in the filling ... surely it will make this dish even better!

Serves: 4 as main course or 8 as a starter
FlexiPoints: 7 or 3.5

Suggested wine: I would dare to suggest a Rose' or a 100% Negroamaro for this dish.

Ingredients:
- 4 large aubergine
- 200g minced beef
- 100g minced pork
- 3 egg whites
- 1 shallot
- 20g butter
- 2 tbsp (white) breadcrumbs
- 1 tbsp olive oil
- 1 tsp mild curry (optional)
- Salt and pepper as needed

How-to:
1. Rinse the aubergines under cold water and pat them dry with some kitchen paper. Bake them in an hot oven at 180C for 15’.
2. In the meantime, finely chop the shallot. Saute it in the melted butter until soften. Add the minced meat and stir fry gently for 10’. Season with salt and pepper (and curry if used).
3. Half the aubergines lengthways. Use a spoon to empty them of most of their pulp without breaking the skin.
4. Chop the aubergine pulp in small pieces and mix it with the cooked mince and the eggs whites.
5. Fill the aubergine halves. Distribute on top the breadcrumbs and the oil. Bake at 180C for 15’ and finish under the grill for no more than 5’.
6. Serve at room temperature.