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Baked stuffed eggplants


The beautiful color of this vegetable attracts the eye and eggplant has a great use in the kitchen. When you fill it with minced meat, vegetables and sprinkle it with cheese, you will create a wonderful main course.
(more...)

The beautiful color of this vegetable attracts the eye and eggplant has a great use in the kitchen. When you fill it with minced meat, vegetables and sprinkle it with cheese, you will create a wonderf...

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Cook time40 minYield2 serving


Ingredients

  • 2 larger eggplants
  • 2 tomatoes
  • 150 g minced meat
  • 50 g of English bacon
  • 2 cloves of garlic
  • 1 onion
  • 2 tablespoons grated cheese
  • ½ cans of peeled tomatoes
  • salt
  • pepper

Cooking guidelines

We wash the eggplants, remove the stems and cut them lengthwise. Cut the side of the cut crosswise and salt. Line the baking sheet with baking paper, transfer the aubergines to it, with the cutting surface facing upwards and bake in an oven preheated to 200 ° C for approximately 45 minutes until the pulp is soft.

At the end of the baking time, remove the eggplant and carve out the pulp with a spoon. Leave a wall about 1 cm thick so that the eggplant does not disintegrate. Finely chop the flesh and place in a bowl. Boil the tomatoes with hot water, peel and also finely chop.

Heat the oil in a pan, add the diced bacon and sauté for a while. Then add chopped onion, crushed garlic to the pan, fry for a few minutes and let cool. Mix minced meat, tomatoes, even the can and eggplant pulp into the pan. Salt, pepper and fill the mixture into hollowed eggplants.

Grease the baking tin, put the eggplants in it, sprinkle them with grated cheese and bake for about 30 minutes in an oven preheated to 200 ° C until the cheese crust is golden.


  • Chef: Adela
  • Published:

Category: Lunch

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