Zanussi ZM266STG manual MEAT, Fish & Poultry, Aubergines Stuffed with Minced Meat, Almond Trout

MEAT, FISH & POULTRY

Greece

AUBERGINES STUFFED WITH MINCED MEAT

Total cooking time: approx. 17-22 minutes

Utensils: bowl with lid (1 litre size) shallow oval gratin dish with lid (approx. 30 cm long)

Ingredients

2aubergines, less stalks (app. 250 g)

3tomatoes (app. 200 g)

1 tbsp olive oil to grease the dish

2onions (100 g), chopped

4mild green chillies

200g mince (beef or lamb)

2garlic cloves, crushed

2 tbsp	parsley, chopped
	salt & pepper
	pink paprika
60 g	Feta cheese, diced

Tip:

You can substitute courgettes for the aubergines.

1.Cut the aubergines in half lengthways. Scoop out the flesh with a teaspoon to leave a shell about 1 cm thick. Sprinkle the aubergines with salt and dice the scooped-out flesh.

2.Remove the skin from two of the tomatoes and chop them up, having first cut out the stalks.

3.Grease the bottom of the bowl with the olive oil. Add the onions. Cover and cook.

approx. 2 min. 900 W

4.Remove the stalks and seeds from the chillies and cut them into rings. Retain a third for the garnish. Mix the minced meat with the diced aubergines, onions and tomatoes, the chilli rings, the crushed garlic clove and the parsley. Season to taste.

5.Dry the aubergine halves. Fill with half of the mince mixture, spread the sheep's cheese on top, and then add the rest of the filling.

6.Arrange the aubergine halves in the greased ovenproof dish, place the dish on the low rack and cook.

11-13 min. 630 W

Garnish the aubergine halves with the chilli rings and slices of tomato and continue cooking.

4-7 min. 630 W

Germany

ALMOND TROUT

Total cooking time: approx. 16-19 minutes

Utensils: shallow oval gratin dish (ca. 32 cm lang)

Ingredients

4trout (200 g), trimmed juice of one lemon salt

30 g	butter or margarine
5 tbsp	flour (50 g)
1 tsp	butter or margarine to grease the dish
50 g	almond flakes

Allow the aubergines to stand for about 2 minutes after cooking.

1.Wash and dry the trout and sprinkle with lemon juice. Apply salt to the interior and exterior of the fish and leave to stand for 15 minutes.

2.Melt the butter.

1 min. 900 W

3.Dry the fish, spread on the butter and roll in the flour.

4.Grease the dish. Put the trout in the dish and cook on the low rack. Two thirds through the cooking period turn the trout and scatter the almonds over them.

15-18 min. 450 W

Allow the almond trout to stand for 2 minutes after cooking.

Tip:

Suitable accompanying dishes are parsley potatoes and a green salad.

33