Aubergine ala creme

Description:

I love cooking but I'm horrible with writing recipes. Still, I'm giving recipe- writing a try. I made this dish for dinner last night and finally managed to take some pictures because my daughter Francesca was already in bed ;-)This is my version of a dish I ate while on holiday in the Spanish Pyrenees some years ago. I remember this dish being served with pan con tomate which is bocadillo, the crusty Spanish baguette bread smeared with garlic and fresh tomato and drizzled with olive oil. My husband and I both love this dish because the creamy filling is just so yummy. Goes perfectly well with French bread but last night, I had it with rice for myself which was just fine.

Ingredients:

2 tbsps olive oil

2 cloves garlic, minced

1 medium onion, chopped

1/2 kilo ground beef

1 paprika cut in cubes of 1x1 cm.

100 ml. creme fresche or double cream

150 gram grated cheese

salt and pepper to taste

2 big aubergines, cut in half lengthwise

Directions:

1. Heat up the oven to 220 degrees Celsius.

2. Hollow the aubergine by taking the flesh out and chopped it into pieces.

3. In a skillet, heat the olive oil and add the garlic. When slightly brown, add the chopped onions and stir until translucent.

4. Add the ground beef and stir until medium-cooked. Add some salt and pepper.

5. Add the aubergine flesh and paprika and continue stirring until cooked. Check if salt and pepper are ok.

6. Add the creme fresche and lower the fire until the creme freshce dissolves.

7. Turn off the heat, add half of the grated cheese.

8. Spoon this mixture into the hollowed aubergine and topped with the remaining grated cheese.

9. Place in the oven and timed it for 20 minutes over 220 degrees Celsius.