Bedla stuffed with meat and aubergine

Last Updated on September 10, 2024

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ingredients

bedle a little aubergine 50 g minced pork 1 tbsp tomato puree salt ground black pepper oregano fresh basil hard cheese

procedure

1. Clean the larger head of bedle of leaves and cut a small piece of aubergine into cubes. 2. Put the minced meat, aubergine and tomato puree in a bowl, season with salt and pepper and sprinkle with oregano. Mix everything together to form a masa, which you fill the bedla with. 3. Sprinkle the top with grated cheese, chopped basil and top with tomato slices. Bake in the oven for 10-15 minutes. Place the finished bedla on a slice of bread and sprinkle lightly with cheese or drizzle with olive oil.