Eggplants with Minced Meat and Cheese

Main Dishes • European

Time 45 minutes

Ingredients 12

Servings 4

Description

A simple and straightforward recipe by Kate. A hearty dish that cooks quickly and is perfect for outdoor gatherings.

Ingredients

Eggplants 1 piece
Veal Mince 5 oz
Bacon 0 oz
Potato 1 piece
Garlic 1 clove
Cheese Spread 0 oz
Mayonnaise 2 tablespoons
Adjika 2 tablespoons
Parsley 0 oz
Vegetable Oil to taste
Ground Black Pepper to taste
Salt to taste

Step-by-Step Guide

Step 1

Cut the eggplant lengthwise into two halves.

Step 2

Scoop out some of the flesh to create boats. The flesh will be used for the filling.

Step 3

To prevent bitterness, sprinkle the eggplant with salt and let it sit for 5 minutes, then rinse off the released juice.

Step 4

Dice the tomato into small cubes.

Step 5

Chop the bacon into small pieces.

Step 6

Dice the eggplant flesh into small cubes.

Step 7

Chop the parsley finely.

Step 8

Sauté the minced meat for 5 minutes.

Step 9

Add the eggplant flesh, bacon, tomato, parsley, garlic, and optionally, adjika to the minced meat.

Step 10

Mix everything and cook for another 5 minutes.

Step 11

At the end, add salt and pepper.

Step 12

Brush the eggplant boats with vegetable oil on all sides and place them in a baking dish.

Step 13

Fill the eggplant halves with the minced meat mixture.

Step 14

Place the boats in a preheated oven for 15 minutes at 355°F.

Step 15

Then remove and spread a thin layer of homemade mayonnaise over the filling.

Step 16

Sprinkle with finely grated cheese and return to the oven for another 10–15 minutes.