Baked stuffed eggplants
4 servings
45 minutes
Baked stuffed eggplants are a refined dish of European cuisine that combines the tenderness of roasted vegetables, the juiciness of minced meat, and the aroma of fresh herbs. The recipe's origins can be found in Mediterranean culinary traditions where eggplants hold an important place due to their ability to absorb the flavors of spices and fillings. The filling made with onions, garlic, and tomatoes gives the dish a rich taste with a slight tanginess, while basil and thyme add fresh herbal notes. The finishing touch is parmesan, which gives the casserole an appetizing golden crust. This dish is perfect for both family dinners and festive tables, delighting with a harmonious blend of textures and aromas.
1
Cut the eggplants in half and scoop out the flesh to create 'boats'. Set the flesh aside. Finely chop the onion and crush the garlic or chop it finely.
- Eggplant: 2 pieces
- Onion: 1 head
- Garlic: 1 clove
2
In a pan, sauté onions with garlic (in olive oil), add minced meat, constantly stirring and actively breaking it up to avoid large lumps. You can add a little water. Add chopped tomatoes and eggplant flesh. Season with salt and pepper, and add finely chopped herbs (I have basil).
- Onion: 1 head
- Garlic: 1 clove
- Olive oil: 1 tablespoon
- Mince: 400 g
- Cherry tomatoes: 6 pieces
- Eggplant: 2 pieces
- Basil: to taste
3
Pour a little water (about 4 tablespoons) at the bottom of the baking dish. Lightly coat the eggplant skin with olive oil and place it in the dish. Stuff the eggplants with minced meat and vegetables. Place thyme between the eggplants (optional). It can be dried or fresh.
- Olive oil: 1 tablespoon
- Thyme: to taste
4
Place in an oven preheated to 180 degrees for 20 minutes (since ovens vary, keep an eye on it; it may need more or less time). Five minutes before it's done, sprinkle with grated Parmesan (you can substitute with another cheese if desired). Enjoy your meal!
- Grated Parmesan cheese: 100 g
