Stuffed eggplants

6 servings

90 minutes

Stuffed eggplants are a simple and elegant dish and an ideal appetizer, filling, claiming to be the main course. The recipe for stuffed eggplants involves a combination of aromatic meat filling, elastic vegetable raft and delicate cheese sauce.

Energy value per serving

• Calories: 449.1
• Proteins: 19.7g
• Fats: 33.9g
• Carbohydrates: 15.5g

Ingredients

• Eggplants: 3 pc
• Ground beef: 400 g
• Onion: 1 head
• Garlic: 1 clove
• Canned tomatoes in pieces: 300 g
• Parsley: 15 g
• Hard cheese: 100 g
• Butter: 30 g
• Wheat flour: 30 g
• Milk: 300 ml
• Vegetable oil: 60 ml
• Oregano: to taste
• Cinnamon: pinch
• Sugar: to taste
• Nutmeg: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the eggplants in half lengthwise and make deep cross-shaped cuts in the flesh, being careful not to damage the skin.

2. Brush the eggplants with oil, sprinkle with salt, pepper, and oregano. Place them cut side down on a baking sheet and put in an oven preheated to 200 degrees for 30-40 minutes.

   Required ingredients:

   • Vegetable oil: 60 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Oregano:  to taste

3. Chop the onion and garlic.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 1 clove

4. Heat oil in a pan and sauté the onion until golden.

   Required ingredients:

   • Vegetable oil: 60 ml
   • Onion: 1 head

5. Add garlic and fry for 30 seconds until a strong aroma appears.

   Required ingredients:

   • Garlic: 1 clove

6. Add the minced meat to the pan and fry until it changes color.

   Required ingredients:

   • Ground beef: 400 g

7. Add tomatoes, sugar (needed to neutralize the acidity of the tomatoes), cinnamon, salt, and pepper. Bring to a boil and simmer for 20-25 minutes until the liquid evaporates.

   Required ingredients:

   • Canned tomatoes in pieces: 300 g
   • Sugar:  to taste
   • Cinnamon:  pinch
   • Salt:  to taste
   • Ground black pepper:  to taste

8. Grate the cheese on a coarse grater. Chop the parsley.

   Required ingredients:

   • Hard cheese: 100 g
   • Parsley: 15 g

9. Add half the cheese and parsley to the prepared minced meat, mix, and remove from heat.

   Required ingredients:

   • Hard cheese: 100 g
   • Parsley: 15 g

10. Melt butter in a saucepan, add flour and sauté, stirring for 1-2 minutes until a nutty aroma appears.

    Required ingredients:

    • Butter: 30 g
    • Wheat flour: 30 g

11. Pour in the milk and, constantly stirring with a whisk, bring the sauce to a sour cream consistency. Add salt, the remaining cheese, and nutmeg. Mix and remove from heat.

    Required ingredients:

    • Milk: 300 ml
    • Hard cheese: 100 g
    • Nutmeg:  to taste
    • Salt:  to taste

12. Press the flesh of the cooked eggplants inward with a fork to create boats.

    Required ingredients:

    • Eggplants: 3 pieces

13. Fill them with minced meat, top with sauce, and bake for another 15 minutes at 200 degrees. Or until golden brown.

    Required ingredients:

    • Ground beef: 400 g
    • Hard cheese: 100 g
    • Milk: 300 ml