Eggplant baked in an oven with meat filling is an appetizing, nourishing dish and worthy of a solemn occasion. On the festive table there is a place for this both when serving hot and among appetizers.
For filling, choose juicy pork - it is more flavorful than chicken and less tough than beef. You can grind meat in different ways, depending on your preferences: pass through a meat grinder for the smallest grinding (minced meat) or cut into pieces so that real meat eaters feel not only the taste, but also the elasticity of meat fibers.
Ingredients:
Eggplant - 2 pieces
Pork - 200 g
Tomato - 1 pc.
Hard cheese - 50 g
Mayonnaise - 30 g
Greens - 10 g
Garlic - 1 tooth
Vegetable oil - 20 ml
Salt, black pepper - to taste
Step by step recipe:
Step 1 - For the preparation of eggplant stuffed with meat, stock up on the food on the list. Young vegetables of the same size are preferable, one blue - one serving. Cheeses are suitable for hard, brine, those that melt and are capable of giving a golden crust.
Step 2 - After washing the eggplants, we cut them along approximately in the middle, deeply, but not through.
Step 3 - Immerse them completely in boiling salted water and boil for 5-10 minutes. The larger the blue, the longer. In such a cooked form, a vegetable cut in the center is easier to move apart and fill with meat or any other filling.
Step 4 - In parallel, cut the pork pulp into small cubes, mix with finely chopped parsley, garlic, mayonnaise, season with salt and pepper. Three thin shavings of cheese at once. Chop a large tomato into slices or circles.
Step 5 - Move on to assembling our blanks. Gently push the softened eggplants along the cut, do not tear, put the pork in mayonnaise and ram, insert tomato slices along the length. We transfer semi-finished eggplants to an oiled refractory container or to a baking sheet lined with parchment and butter.
Step 6 - Fill the top with cheese shavings. We send eggplants with meat and tomatoes to the oven under a sheet of foil (we throw it with a dome so that it does not stick to the cheese). We bake at a temperature of 180 degrees for 30-35 minutes. Dry the last 10 minutes without foil.
Step 7 - Serve eggplant with meat baked with cheese, garnished with fresh herbs.
Bon Appetit!
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