Stuffed Eggplants with Meat
Main Dishes • World
Description
Stuffed Eggplants with Meat
Ingredients
- Ground meat 15 oz
- Onion 2 pieces
- Cheese Spread 5 oz
- Carrot 1 piece
- Garlic 2 cloves
- Passata Tomato Sauce 1½ tablespoons
- Eggplants 2 pieces
Step-by-Step Guide
Step 1
Wash the eggplants, cut them in half lengthwise, and scoop out the flesh (make the walls as thin as possible). Sprinkle the resulting boats with salt and let them sit for half an hour. Finely chop the flesh and sprinkle it with salt, then set aside. Finely chop the onion. Grate the carrot on a coarse grater.
Step 2
Sauté the ground meat with the onion. Set aside. In the cooling sautéed meat, finely chop the garlic (I urge you! Do not use a garlic press!!! The taste is completely different!), and mix.
Step 3
Rinse the finely chopped eggplant flesh well and sauté it with the carrot. Add the tomato paste and simmer for about 5 minutes until the mixture becomes more or less homogeneous.
Step 4
Rinse the eggplant boats well. Line a baking sheet with foil, lightly grease it with oil, and place the boats on it. Next, fill each boat with the meat mixture — generously and tightly. After the meat, layer the sautéed carrot and eggplant mixture on top. Finally, sprinkle with grated cheese or cover with a thin slice of cheese.
Step 5
Cover with foil and place in the oven for 30 minutes at a temperature of 390°F.
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