Baked eggplants with minced meat and dor blue cheese
2 servings
60 minutes
Baked eggplants with minced meat and blue cheese is a refined dish of European cuisine that combines the delicate texture of eggplants, the rich flavor of meat filling, and the tangy creaminess of blue cheese. The history of this dish is rooted in Mediterranean traditions of roasting vegetables with aromatic ingredients. Eggplant, with its mild taste, pairs excellently with juicy minced meat, fresh tomatoes, and fragrant herbs. The finishing touch is a topping of melted blue cheese that adds a noble salty note to the dish. This dish not only pleases the eye but is also perfect for a cozy family dinner or festive table. It is served hot alongside a green salad that adds freshness and balances the rich flavor nuances.
1
Wash the eggplant, cut it in half, scoop out the flesh with a spoon. Cut it into medium pieces, place in a bowl, and salt the flesh and the eggplant halves. Leave for 15 minutes to remove bitterness.
- Eggplants: 1 piece
- Salt: pinch
2
At this time, heat the frying pan with sunflower oil. Add the minced meat and fry over medium heat. After 15 minutes, add the chopped eggplant, previously drained of bitterness. Add salt and pepper and continue frying.
- Sunflower oil: 2 tablespoons
- Mixed mince: 100 g
- Eggplants: 1 piece
- Salt: pinch
- Freshly ground black pepper: pinch
3
Add halved cherry tomatoes, dried or fresh herbs (dill, parsley), and continue to stew.
- Cherry tomatoes: 6 pieces
- Dried herbs: to taste
4
At this time, wipe the halves of the eggplant with a napkin and spread cream cheese on them. Cheese can be replaced with sour cream or mayonnaise. Slightly cool the filling for the eggplant and evenly distribute it in the two halves.
- Eggplants: 1 piece
- Cream cheese: 2 teaspoons
5
Bake at 180 degrees for 30 minutes. Then remove, place blue cheese on top and bake until the cheese melts. It's best to serve the dish hot with a green salad.
- Dorblu cheese: 20 g