Baked eggplant with mozzarella
4 servings
90 minutes
Baked eggplants with mozzarella are a true embodiment of Italian gastronomy, where simplicity meets sophistication. The dish is inspired by Mediterranean traditions, where fresh vegetables, cheese, and aromatic spices play a key role. The tender texture of eggplants baked to softness is enriched with a rich tomato sauce with minced meat and red wine, creating a rich, slightly spicy flavor. Mozzarella melted on hot eggplants adds creamy softness and perfectly harmonizes with basil, which completes the composition with fresh notes. This dish not only delights the taste but also fills the home with the atmosphere of a cozy Italian dinner. It can be served as a standalone dish or as a side to pasta or crispy baguette.
1
Cut the eggplants in half lengthwise, carefully remove the flesh with a knife or spoon. Chop the flesh coarsely and return it to the eggplant, add salt, and let it sit for 10-15 minutes, then drain the released juice. Drizzle the eggplants with half the oil and place them in a preheated oven at 180 degrees for 30 minutes.
- Eggplants: 2 pieces
- Salt: to taste
- Vegetable oil: 5 tablespoon
2
Finely chop the carrot, onion, and garlic, and sauté in the remaining oil until soft. Add the minced meat and fry, stirring occasionally, for another 10 minutes.
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 5 clove
- Vegetable oil: 5 tablespoon
- Minced pork: 150 g
- Ground beef: 150 g
3
Pour in red wine, after a minute add tomato paste, chopped tomatoes in their juice, chili peppers, sugar, salt, and simmer on medium heat for another 20-25 minutes, remembering to stir occasionally. At the end, add chopped basil.
- Red dry wine: 100 ml
- Tomato paste: 1 tablespoon
- Tomatoes in their own juice: 500 g
- Chili pepper: 4 pieces
- Sugar: 1 tablespoon
- Salt: to taste
- Basil: 5 stem
4
Remove the baked eggplants from the oven, top with the prepared tomato and minced meat sauce, place mozzarella slices on top, and put back in the oven for another 10-15 minutes. Serve the finished eggplants garnished with basil leaves.
- Mozzarella cheese: 250 g
- Basil: 5 stem