Baking eggplants in the oven is popular all over the world, especially in Middle Eastern cuisine. This is a delicious, very satisfying and high-calorie independent dish that does not require additional side dishes or salads. It is very simple and quick to prepare, not counting the baking time.
You can take absolutely any minced meat - chicken, pork, pork and beef, which one you like more and use more often. Such stuffed eggplants can be cooked for a family for lunch, but you can also safely put them on the festive table, because guests always eat them with great appetite.
Ingredients:
Eggplant (medium) - 1 pc.
Minced meat - 300 g
Bulb onions - 1 pc.
Tomato - 50 g
Hard cheese - 100 g
Lean oil - 1 tablespoon
Salt to taste
Ch.m. pepper - taste
How to cook:
Prepare foods from the list. Peel the onion, wash it under running water along with the rest of the vegetables.
Cut the eggplant in half lengthwise, the tail can be left for beauty. Scrape out the entire core with a sharp-nosed teaspoon or cut with a small-bladed knife. Salt it inside and add a little pepper. There is one point here: if you are not sure about the type of eggplant, it is better to fry it with the inside for several minutes for a minimum amount of vegetable oil, otherwise, when baking, it may become rubbery, and the finished dish will tasteless.
Chop the onion and the eggplant core very finely. Then fry in lean refined oil until soft.
Place the minced meat in a deep bowl. Add roasted and cooled vegetables, salt and pepper to taste. Mix everything well.
Fill the eggplant halves with minced meat. Transfer them to a baking dish.
Cut a large tomato into thin slices. Place them on top of the minced meat. If desired, you can slightly add salt.
Sprinkle each eggplant boat generously with grated hard cheese. Cover the dish with cling foil. Send it to an oven preheated to 180 degrees for 40-50 minutes. Be sure to remove the foil and let the cheese brown at the end of cooking.
Serve the stuffed eggplant with tomatoes as a hot snack or as a stand-alone meal.
Enjoy!
Author: Tatiana Chudovskaya
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