Wash the eggplants well, and cut them in half, vertically, put them in boiling water for 5 minutes, remove the seeds leaving space for the filling. And preheat the oven to 180° C.
For the Sauce: In a saucepan, put the onion, tomato, garlic, and paprika; with a little olive oil, and bake them for 10 min at 180º C. Then blend them with a little oil, cilantro, fresh herbs, and salt. Then add the béchamel sauce.
For the Mushrooms: Slice them vertically. In a skillet, heat the oil with the butter and add the mushrooms. Let them cook almost on their own, do not move them too much as it releases all their juice, after cooking for about 10 min, add salt and a bit of thyme.
Filling: In a skillet, heat the oil and butter, add the onion cut into feathers, minced garlic, bacon, a bit of sweet pepper, the mushrooms, and ground meat; and let it cook perfectly.
Assembly: Fill the eggplants; in a saucepan put a base of the sauce, then the stuffed eggplants, pour the sauce over them again, and grate pecorino cheese on top, gratin for 12 min at 180º C.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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