Stuffed eggplants with spicy filling
2 servings
50 minutes
Stuffed eggplants with a spicy filling are a culinary masterpiece that combines the tenderness of vegetables with the rich flavor of minced meat. Inspired by Mediterranean cuisine, this dish impresses with its harmony. Eggplants prepared in a special way become the perfect shell for a juicy filling of beef mince, tomatoes, pumpkin, and aromatic garlic. Sumac adds a special zest, while grated Parmesan contributes a pleasant saltiness and depth of flavor. Baked to a golden crust, they have a soft texture and deep aroma. Suitable for both family dinners and festive tables, they amaze guests and delight gourmets. They can be served alone or paired with a light salad and a glass of red wine, creating an atmosphere of comfort and gastronomic enjoyment.
1
Cut the eggplant in half, pour boiling water over it, add salt, and let it sit in the water for about 10 minutes.
- Eggplants: 1 piece
- Salt: to taste
2
Cool the halves and scoop out the center with a spoon.
3
Chop the eggplant, tomatoes, pumpkin, ramiro peppers, and garlic finely.
- Eggplants: 1 piece
- Cherry tomatoes: 4 pieces
- Ramiro pepper: 0.5 piece
- Pumpkin: 40 g
- Garlic: 2 cloves
4
Place the minced meat in the heated oil in the pan.
- Ground beef: 50 g
5
After 3-4 minutes, stir, add vegetables, and stir again. Add salt.
- Salt: to taste
6
After another 2-3 minutes, stir, reduce the heat, and cover. Simmer for about 7 minutes.
7
Then add garlic, stir, and remove from heat.
- Garlic: 2 cloves
8
Fill the halves of the eggplants with the filling.
9
Sprinkle with parmesan on top and season with sumac. Send to the oven for 30 minutes (at 180 degrees).
- Grated Parmesan cheese: 4 tablespoons
- Sumac: to taste