Eggplants with minced meat, baked in the oven
4 servings
60 minutes
Eggplants stuffed with minced meat and baked in the oven are a refined dish of European cuisine that combines the tenderness of baked eggplant with the juiciness of meat filling. Historically, such stuffed vegetables appear in various cuisines as they allow for harmonious flavor combinations. In this recipe, eggplants turn into appetizing boats filled with aromatic minced meat along with juicy tomatoes, spicy garlic, and tender onions. The finishing touch is a golden cheese crust that gives the dish a creamy texture and rich flavor. This is an ideal treat for family dinners or festive tables, especially in the autumn season when eggplants reach their peak ripeness. Served hot and complemented with fresh herbs and a light sauce, it creates a truly cozy gastronomic impression.
1
Wash the eggplant, cut it in half lengthwise, soak it in water, and place a weight on top. Leave it for 30 minutes to remove the bitterness.
- Eggplants: 2 pieces
2
Peel and finely chop the onion, then fry in vegetable oil.
- Onion: 1 piece
3
Add minced meat.
- Ground meat: 400 g
4
Remove the flesh from the eggplant to make boats. Finely chop the tomatoes and eggplant flesh, add to the pan with the minced meat, season with salt, squeeze in garlic, and fry until cooked.
- Eggplants: 2 pieces
- Tomatoes: 2 pieces
- Garlic: 2 cloves
5
Fill the eggplant boats with minced meat, spread mayonnaise (or sour cream) on top, and sprinkle with grated cheese.
- Mayonnaise: 100 g
- Cheese: 100 g
6
Grease the baking tray with oil and place the eggplants on it.
7
Bake in a preheated oven at 180 degrees for 25-30 minutes.