Eggplants with minced meat and cheese
4 servings
45 minutes
A simple and clear recipe by Katya Studa. A hearty dish that is quick to prepare and is perfect for summer get-togethers.
1
Cut the eggplants in half lengthwise.
- Eggplant: 1 piece
2
Scoop out part of the flesh to make boats. The flesh will be useful for the filling.
3
To prevent eggplants from being bitter, salt them and leave for 5 minutes, then rinse off the released juice.
- Salt: to taste
4
Cut the tomatoes into small cubes.
- Tomatoes: 1 piece
5
Cut the bacon into small pieces.
- Bacon: 30 g
6
Cut the flesh of the eggplant into small cubes.
- Eggplant: 1 piece
7
Chop the parsley.
- Parsley: 15 g
8
Fry the minced meat for 5 minutes.
- Mince: 200 g
9
Add eggplant pulp, bacon, tomato, parsley, garlic, and optionally adjika to the minced meat.
- Eggplant: 1 piece
- Bacon: 30 g
- Tomatoes: 1 piece
- Parsley: 15 g
- Garlic: 1 clove
- Adjika: 2 tablespoons
10
Mix everything and fry for another 5 minutes.
- Mince: 200 g
- Eggplant: 1 piece
- Bacon: 30 g
- Tomatoes: 1 piece
- Parsley: 15 g
- Garlic: 1 clove
- Adjika: 2 tablespoons
11
At the end, add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
12
Brush the eggplant boats with vegetable oil on all sides and place them in a baking dish.
- Vegetable oil: to taste
13
Fill the halves of the eggplant with minced meat.
14
Send the boats to a preheated oven for 15 minutes at 180 degrees.
15
Then take the filling and spread a thin layer of homemade mayonnaise.
- Homemade mayonnaise: 2 tablespoons
16
Sprinkle with grated cheese and put in the oven for another 10-15 minutes.
- Cheese: 50 g
