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This eggplant recipe is split in half and filled with ground beef with peppers, onions, tomatoes, herbs and cheese. They are a very rich and nutritious dinner.
Cut the aubergines in half and with a spoon, remove pieces of the stuffing. (Do not take out so much that you will lose the form).
Boil the pieces of eggplant (halves) until they are very soft, about 10-12 minutes.
Meanwhile, in a medium skillet put 1 tablespoon of olive oil over medium-high heat.
Season the ground meat with salt and pepper and add to the pan. Cook until the meat begins to brown and release its liquid, separating with a wooden spoon any lumps that may form.
In another pan, over medium heat, cook another 2 tablespoons of olive oil and sauté the onion, peppers, and garlic.
In a bowl, mix the cooked aubergine, the vegetables, the cooked ground meat, the chopped herbs, 1 cup of cheese, the breadcrumbs and the egg.
Divide the mixture of meat and vegetables between the 2 halves of eggplant and fill.
Put the tomatoes on top and the other 1/4 cup of cheese, season with salt and pepper.
Put on a greased tray (or in a pyrex) and cook for 50 minutes.
Let cool a little before eating.
TIPS
You can replace the cheese with any other cheese.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Paola Aceves
12/02/2013 13:44:48
No dice la cantidad de pan molido
Aparte de que no esta la cantidad de pan molido, no entiendo lo de mezclar las berenjenas con la carne las verduras el pan molido y el huevo? Qué tengo que hacer ahí, y no da la explicación de salar las berenjenas para que no se amarguen?
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