Baked Stuffed Eggplants
Main Dishes • European
Description
Baked Stuffed Eggplants
Ingredients
- Eggplants 2 pieces
- Ground meat 15 oz
- Onion 1 head
- Garlic 1 clove
- Marinated cherries 6 pieces
- Basil to taste
- Thyme to taste
- Olive Oil 1 tablespoon
- Grated Pecorino Pepato Cheese 5 oz
Step-by-Step Guide
Step 1
Cut the eggplants in half and scoop out the flesh to create 'boats'. Set the flesh aside. Finely chop the onion, and crush the garlic or chop it finely.
Step 2
In a skillet, sauté the onion with garlic in olive oil, add the ground meat, stirring constantly and breaking it up to avoid large clumps. You can add a little water. Add the chopped tomatoes and the eggplant flesh. Season with salt and pepper, and add finely chopped herbs (I used basil).
Step 3
Pour a little water (about 4 tablespoons) into the bottom of a baking dish. Lightly brush the skin of the eggplants with olive oil and place them in the dish. Stuff the eggplants with the meat and vegetable mixture. Place thyme between the eggplants (optional). You can use dried or fresh thyme.
Step 4
Place in an oven preheated to 355°F for 20 minutes (since ovens vary, keep an eye on them; it may take more or less time). Five minutes before they are done, sprinkle with grated Parmesan cheese (you can substitute with another cheese if desired). Enjoy your meal!
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