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.
Learn more about Victoria Cherniag Ruiz
Ingredients4 portions
Preparation
Preheat the oven to 180 ° C.
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.
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