Mushroom stuffed aubergines with dill sauce
- 500 g brown or white button mushrooms
- 100 g bacon
- semi – dry sausage
- 1 aubergine
- some potatoes
- fried potato spice mix
- oil, salt and pepper
- For the dill sauce: 2 bunches of dill, 2 tablespoons flour, 2-3 tablespoons sour cream
Finely dice the mushrooms and sauté until they lose their liquid, then continue cooking until golden, seasoning with salt and pepper.
Fry the finely diced bacon in its own fat, then add the sausage and sautéed mushrooms. Cook together then set to one side.
Halve the aubergines, hollow out the middles and fill with the bacon, sausage, and mushroom mixture. Sprinkle with grated cheese and bake for approximately 20–25 minutes until the cheese turns golden brown.
Boil the potatoes, cut into small cubes, season, then fry until golden brown in a small amount of oil.
For the dill sauce, chop the dill and sweat in a little oil, stirring constantly. Sprinkle with flour, add a small amount of liquid and cook until a sauce consistency is achieved, stirring all the time. Season with salt and pepper and stir in the sour cream at the very end. Heat through and serve at once with the aubergine.