Eggplant stuffed with meat, cheese and vegetables

Inside the boats there is a hearty filling of meat, bell peppers, onions, tomatoes and parmesan. Stuffed eggplants are tasty and aromatic.

• Recipe author: Daria Rodionova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 80 minutes

Ingredients

• Eggplant 2 pieces
• Vegetable oil 4 tbsp. spoons
• Ground beef 220 g
• Salt to taste
• Ground black pepper to taste
• Onion 1 piece
• Bulgarian pepper 1 piece
• Garlic 3 cloves
• Fresh parsley to taste
• Fresh basil to taste
• Parmesan 130 g
• Breadcrumbs 30 g
• Egg 1 piece
• Tomatoes 2 pieces

Cooking method

• Cut the eggplant in half lengthwise. Take out the pulp so that you get boats.

• Boil the pulp in boiling water for 10-12 minutes. It should become soft.

• Meanwhile, in a skillet, heat 1 tablespoon of oil. Fry the minced meat until it changes color from pink to brown and is slightly browned. Season with salt and black pepper.

• Chop the onion and bell pepper into small cubes. Chop the garlic.

• Transfer the meat to a plate. Pour 2 tablespoons of oil into a skillet and sauté the onion, pepper and garlic a little.

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• Chop the eggplant pulp. Combine it with minced meat, sautéed vegetables, chopped herbs, mostly grated cheese, breadcrumbs, and a raw egg. Season with salt and pepper.

• Place the filling in the boats. Place them on a baking sheet, greased with the remaining oil.

• Cut the tomatoes into cubes. Place them over the eggplant and sprinkle with the remaining cheese.

• Bake in an oven preheated to 180 ° C for 50 minutes.

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