salt and pepper
Minced meat (300 g)
sweet peppers
Cumin, ginger, coriander
Tomato puree (250 g)
150 ml water
For the surface:
Mozzarella (150 g)
Parmesan (60 g)
Dried oregano
olive oil
Preparation:
Cut the aubergines into slices about 1 cm thick.
Arrange the slices on a baking sheet and brush with olive oil.
Season with salt, garlic powder, pepper, paprika and dried oregano.
Bake at 180°C for 20 minutes or until the aubergines are soft.
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