Stuffed eggplants
Recipe Ingredients
- 3 eggplants
- 10.5 oz ground meat
- 2 tomatoes
- 2 onions
- 3 garlic cloves
- 2 oz cheese
- olive or vegetable oil
- salt
- pepper
Preparation
Wash the eggplants and cut them lengthwise into two halves. Remove the pulp from every half. Add salt to the halves and leave for 30 minutes. Then wash in cold water.
Place the pulp in cold water for 30-40 minutes.
Mince the onion.
Finely cut the garlic.
Cut tomatoes into small cubes.
Squeeze the pulp (after it was in cold water) and finely cut it.
Then sauté the onion and garlic in oil until golden color.
Then add the ground meat to onion and garlic and fry it well.
When the ground meat is fried, add tomatoes and eggplant pulp to it. Add salt and peppery to everything and fry until ready.
Then rinse the eggplant halves in cold water and stuff with ground meat. Place them on a baking pan.
Sprinkle the grated cheese on top and bake in the oven at 325F for 40-50 minutes.
Bon appétit!
