Method
- Hydrate the mince according to instructions and add the chopped tomatoes, bouillon and gravy granules into a pan
- Mix the chopped aubergine, onions and garlic into the mince mixture and cook until the vegetables are soft
- Halve and core the peppers before carefully spooning the aubergine mince mixture into them
- Place the pepper halves on a baking tray and cover with baking foil before cooking in a hot oven for 25 minutes
- Serve with a crisp fresh salad and cous cous or rice
Cooking Temperature: 200 degrees
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Cooking Time: 35 Minutes
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Serves: 4
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Keeps For: (mince for) 5 days refrigerated
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Tips and Comments
- See Not-Meat for info on soya mince.