Eggplants. Who would have thought that it could hide so much flavor and possibilities? If you thought until now that eggplants need to be fried to make them really tasty, this recipe will pleasantly surprise you.
When we think of eggplant, we most often see greasy, fried slices that are otherwise delicious. But eggplants can be much tastier and healthier!
Eggplant can be prepared in a way that is the same delicious, a much healthier.
We can use them in various dishes. In this version, we will use fresh eggplants, which we will bake and fill with a rich, aromatic meat filling. The preparation is simple, but the result is wonderful.
Roasted eggplants stuffed with minced meat
Ingredients
- 2 eggplants
- olive oil
- salt and pepper
- sweet pepper
- oregano For the filling:
- 1 onion
- olive oil
- 2 peppers
- 2 cloves of garlic
- salt and pepper
- 300 g of minced meat
- sweet pepper
- cumin
- ginger
- coriander
- 250 g of tomato puree
- 150 ml of water
- 150 g of mozzarella
- 60 g of Parmesan cheese
- dried oregano
- olive oil
Directions
- 1. First, prepare the eggplant. Wash them and cut them into slices half a centimeter thick. Place them on a baking sheet coated with olive oil. Sprinkle with salt, pepper, paprika and oregano. Bake in an oven heated to 180°C for about 20 minutes, until they are golden brown and soft.
2. While the eggplants are baking, prepare the filling. Heat the olive oil in a pan and fry the finely chopped onion until golden brown. Add sliced peppers and garlic and fry for a few more minutes.
- Add minced meat to the pan and season with salt, pepper, paprika, cumin, ginger and coriander. Fry until the meat is completely cooked. Then mix the tomato pulp and water, and let the sauce cook at a low temperature for about 15 minutes, so that the flavors combine.
- Take the baked eggplants out of the oven and cover them with the meat filling. Sprinkle with grated cheese mozzarella and Parmesan and add a pinch of dried oregano.
- Return the eggplant to the oven, still at 180°C, and bake for about 15 more minutes, until the cheese is melted and golden.
- Baked eggplant is served warm, together with a fresh salad or as a side dish to the main course.
