- 1.2 kg (4) aubergines
- 300 g beef, minced
- 300 g onions
- 230 g Reblochon cheese
- 100 g bacon, cubed
- 60 ml white wine
- 45 ml olive oil
- 30 g butter
- 15 ml vegetable oil
- 5 g black pepper
- 5 g salt
Preheat oven to 210ºC.
Slice the top off each aubergine, place in a baking tray, drizzle with olive oil. Cover with foil.
Bake for 60 minutes.
Sauté shallots in butter and a tablespoon of vegetable oil for 15 minutes until they take on colour, add the minced beef, brown. Add the bacon, white wine and seasonings,.Turn heat to low, cook for 10 minutes.
Take the aubergine tray out of the oven and with a teaspoon scoop out the flesh onto a board, chop into mush, add the meat mixture and mix thoroughly.
Put the aubergine-meat mixture into the cavities of the baked aubergines.
Slice the Reblochon. Place the slices on top of each stuffed aubergine.
Put the aubergine tray back into the oven, bake for 8 minutes until the cheese melts.
Cheese with the rind left on will hold its shape.
With the rind removed the cheese will melt over the edges and take on a brown sheen. It will also produce a crisp crust.