- 2 aubergines
- 150 g (5 oz) minced beef
- 3 rashers bacon
- 1 onion
- 1 green pepper
- 1/2 courgette
- 2 tomatoes
- 100 g (3 1/2 oz) wild mushrooms
- 150 ml (1/4 pint) extra virgin olive oil
Slice the aubergines in half, then use a knife to empty the insides.
Chop the onion, green pepper, courgette and aubergine flesh and fry gently in a casserole dish with extra virgin olive oil. Peel and chop the tomatoes and add to the sauté when the vegetables are soft. Season with salt and leave to cook for a few minutes on a low heat.
Cut the bacon into strips and season the mince, then sauté in extra virgin olive oil.
Season the aubergine skins and rub them in exra virgin olive oil, then place them in an oven preheated to 180º C (360º F) for two or three minutes.
Meanwhile, slice the wild mushrooms into strips and sauté in extra virgin olive oil.
Mix the vegetables with the mince and the bacon and stuff the aubergine skins, making sure everything is hot. Lay the wild mushrooms over the top and serve.
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