Stuffed eggplant
4 servings
60 minutes
Stuffed eggplants are an exquisite Italian dish embodying a harmony of flavors and textures. The tender flesh of the eggplant, infused with the aromas of minced meat, mushrooms, and tomato paste, creates a rich and intense composition. Mozzarella cheese melting in the oven adds tenderness and a creamy structure, while garlic and onion provide zest. The origins of this dish trace back to Mediterranean cuisine, where eggplants are valued for their versatility and ability to absorb flavors. Perfect for both a cozy family dinner and a festive feast. Serving it hot with a crispy cheese crust and fresh herbs allows one to experience the depth of Italian gastronomy.
1
We wash the eggplants and cut them lengthwise, remove the flesh very carefully without damaging the walls, and make light cuts.
- Eggplants: 2 pieces
2
Place the empty eggplants in the oven for 10–15 minutes at 180–200 degrees.
3
Moving on to our filling, we take the flesh of the eggplants and chop it finely, place a pan on the heat and lightly fry the eggplants, add minced meat and some chopped mushrooms, onion and garlic, add tomato paste and simmer until ready. Don't forget to add salt and pepper to taste.
- Eggplants: 2 pieces
- Ground meat: 400 g
- Fresh champignons: 200 g
- Onion: 1 head
- Garlic: 4 cloves
- Tomato paste: 50 g
4
Remove the eggplants from the oven and fill them with meat filling, also cut the stems of the mushrooms at the base. Top with thinly sliced Mozzarella or any other cheese. Bake in the oven at 180 degrees for 15-20 minutes.
- Mozzarella cheese: 100 g
5
Sprinkle with greens before serving.