Stuffed eggplants
6 servings
90 minutes
Stuffed eggplants are a simple and elegant dish and an ideal appetizer, filling, claiming to be the main course. The recipe for stuffed eggplants involves a combination of aromatic meat filling, elastic vegetable raft and delicate cheese sauce.
1
Cut the eggplants in half lengthwise and make deep cross-shaped cuts in the flesh, being careful not to damage the skin.
2
Brush the eggplants with oil, sprinkle with salt, pepper, and oregano. Place them cut side down on a baking sheet and put in an oven preheated to 200 degrees for 30-40 minutes.
- Vegetable oil: 60 ml
- Salt: to taste
- Ground black pepper: to taste
- Oregano: to taste
3
Chop the onion and garlic.
- Onion: 1 head
- Garlic: 1 clove
4
Heat oil in a pan and sauté the onion until golden.
- Vegetable oil: 60 ml
- Onion: 1 head
5
Add garlic and fry for 30 seconds until a strong aroma appears.
- Garlic: 1 clove
6
Add the minced meat to the pan and fry until it changes color.
- Ground beef: 400 g
7
Add tomatoes, sugar (needed to neutralize the acidity of the tomatoes), cinnamon, salt, and pepper. Bring to a boil and simmer for 20-25 minutes until the liquid evaporates.
- Canned diced tomatoes: 300 g
- Sugar: to taste
- Cinnamon: pinch
- Salt: to taste
- Ground black pepper: to taste
8
Grate the cheese on a coarse grater. Chop the parsley.
- Hard cheese: 100 g
- Parsley: 15 g
9
Add half the cheese and parsley to the prepared minced meat, mix, and remove from heat.
- Hard cheese: 100 g
- Parsley: 15 g
10
Melt butter in a saucepan, add flour and sauté, stirring for 1-2 minutes until a nutty aroma appears.
- Butter: 30 g
- Wheat flour: 30 g
11
Pour in the milk and, constantly stirring with a whisk, bring the sauce to a sour cream consistency. Add salt, the remaining cheese, and nutmeg. Mix and remove from heat.
- Milk: 300 ml
- Hard cheese: 100 g
- Nutmeg: to taste
- Salt: to taste
12
Press the flesh of the cooked eggplants inward with a fork to create boats.
- Eggplant: 3 pieces
13
Fill them with minced meat, top with sauce, and bake for another 15 minutes at 200 degrees. Or until golden brown.
- Ground beef: 400 g
- Hard cheese: 100 g
- Milk: 300 ml
