Baked Eggplants with Minced Meat and Blue Cheese

Ingredients

• Eggplants 1 piece
• Pork Mince 5 oz
• Marinated cherries 6 pieces
• Blue Cheese 0 oz
• Semi-soft cream cheese 2 teaspoons
• Salt a pinch
• Ground Black Pepper a pinch
• Dried Chamomile to taste
• Safflower Oil 2 tablespoons

Step-by-Step Guide

Step 1

Wash the eggplant, cut it in half, and scoop out the flesh with a spoon. Cut the flesh into medium-sized pieces, place them in a bowl, and salt both the chopped flesh and the eggplant halves. Leave for 15 minutes to remove bitterness.

Step 2

Meanwhile, heat a skillet with sunflower oil. Add the minced meat and sauté over medium heat. After 15 minutes, add the chopped eggplant, draining the bitterness first. Add salt, pepper, and continue to sauté.

Step 3

Add the halved cherry tomatoes, dried or fresh herbs (dill, parsley), and continue to simmer.

Step 4

At this time, pat the eggplant halves dry with a paper towel and spread cream cheese on them. The cheese can be replaced with sour cream or mayonnaise. Let the filling for the eggplant cool slightly and evenly distribute it between the two halves.

Step 5

Place in the oven at 355°F (356 degrees Fahrenheit) for 30 minutes. Afterward, remove and place the blue cheese on top, baking until the cheese melts. It is best to serve the dish hot with a green salad.