Stuffed Eggplants
Delicious eggplants with a juicy filling under a golden cheese crust! It is recommended to use seasonal vegetables for the best taste. This recipe makes 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- eggplants 500 g
- minced meat 300 g
- tomatoes 250 g
- onion 150 g
- cheese 100 g
- garlic clove 3 clove
- vegetable oil
- salt
- pepper
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Instructions
Step 1 of 15
Cut the eggplants in half lengthwise.
Step 2 of 15
Remove the flesh from each part.
Step 3 of 15
Salt and leave for 30 minutes, then rinse with cold water (to remove bitterness).
Step 4 of 15
Soak the flesh in cold water for 30 minutes (to remove bitterness and reduce oil absorption during frying).
Step 5 of 15
Drain the flesh and chop finely.
Step 6 of 15
Finely chop the onion.
Step 7 of 15
Finely chop the garlic.
Step 8 of 15
Cut the tomatoes into small cubes.
Step 9 of 15
Sauté the onion and garlic in vegetable oil.
Step 10 of 15
Add the minced meat and fry for 10 minutes.
Step 11 of 15
Add the chopped eggplant flesh and fry for 5 minutes.
Step 12 of 15
Add the tomatoes, salt and pepper, and fry for 5–7 minutes.
Step 13 of 15
Grate the cheese using a fine grater.
Step 14 of 15
Fill the eggplant halves with the prepared mixture and place them in a baking pan.
Step 15 of 15
Sprinkle with cheese on top and place in the oven. Bake at 180 degrees for 30–35 minutes.
