Eggplants stuffed with meat and gratin cheese
What does it include?
Ingredients
- 2 large eggplants
- 250 g of minced meat (ternera or mixta)
- 1 small onion
- 1 clove of garlic
- 200 g crushed tomato
- 50 g of grated cheese (mozzarella or emmental)
- Olive oil
- salt and pepper
How to prepare it step by step?
Preparation
- Cut the eggplants lengthwise and scoop out the pulp with a spoon, leaving a layer of half a centimeter so that they maintain their shape.
- Chop the pulp and reserve.
- Place the empty halves on a tray, brush them with oil, and bake them for 15 minutes at 180°C to soften them.
- Meanwhile, heat oil in a frying pan and sauté the chopped onion and garlic until translucent.
- Add the minced meat and cook until well browned and aromatic.
- Incorporate the chopped eggplant pulp and crushed tomato. Cook for 10-12 minutes until the liquid is reduced and the mixture is fragrant.
- Fill the eggplant halves with the prepared mixture and generously cover with grated cheese.
- Bake again for 15 minutes at 200°C or until the cheese is golden and bubbly, releasing a mouthwatering aroma.
- Serve hot, accompanied by a crisp salad or fluffy white rice.
Full description
Savor the rich, savory flavors of eggplants stuffed with a succulent blend of minced meat, eggplant pulp, and tangy tomato. Baked to perfection, the cheese melts into a golden, bubbly layer, creating a delightful contrast of textures. This dish combines the earthy notes of eggplant with the hearty meat filling, all topped with a creamy, melted cheese that adds a luxurious finish. Ideal for family gatherings, this recipe offers a harmonious blend of vegetables and protein, ensuring a satisfying meal that will be cherished by all.
