Eggplants stuffed with mushrooms and minced meat
4 servings
60 minutes
Eggplants stuffed with mushrooms and minced meat are a refined dish of European cuisine, combining the tenderness of vegetables, the richness of mushroom aroma, and the spiciness of meat filling. Eggplant boats soaked in spices become an ideal base for juicy filling. Baking gives the dish an appetizing golden crust, while the finishing touch – melted cheese – adds a special creamy note. The origins of such a dish trace back to Mediterranean culinary traditions where eggplants hold an important place in cooking. This is an excellent treat for a family dinner or festive table, impressing with its balance of flavors and rich texture.
1
Cut the eggplants in half and scoop out the flesh. Sprinkle with a little salt and let sit for 15 minutes. Chop the onion and sauté. Add mushrooms and chopped eggplant flesh. Add the minced meat, salt, and pepper.
- Eggplants: 2 pieces
- Onion: 2 pieces
- Fresh mushrooms: 200 g
- Ground meat: 200 g
- Salt: pinch
- Ground black pepper: pinch
2
Wash the eggplant boats with water to remove excess salt and fill them with minced meat and mushrooms. Bake in the oven for 30 minutes at 220 degrees. Then take them out, sprinkle with cheese, and bake for another 10 minutes.
- Eggplants: 2 pieces
- Ground meat: 200 g
- Fresh mushrooms: 200 g
- Cheese: 200 g