Stuffed eggplants: the perfect recipe for a quick and tasty dinner!
published on 20 October, 2021 at 11:50
A quick and delicious idea to cook eggplants!
INGREDIENTS
INGREDIENTS
For the eggplants:
3 chubby eggplants
6 cherry tomatoes
15 ml (1 tbsp) vegetable oil (for greasing)
For the meat:
450 g (1 lb) minced beef
1 red onion, chopped
Garlic, minced
2 red bell peppers, chopped
1 egg
2 g (1 tsp) chili flakes
0,5 g (1/2 tsp) dried mint
0,5 g (1/2 tsp) dried thyme
1 g (1/2 tsp) black pepper
6 g (1 tsp) salt
3 sprigs parsley, chopped
For the sauce:
45 g (3 tbsp) tomato puree
15 ml (1 tbsp) olive oil
1 g (1/2 tsp) black pepper
6 g (1 tsp) salt
For greasing:
20 ml (4 tsp) vegetable oil
METHOD
- Preheat the oven to 230C/ 450F.
- In a bowl combine all ingredients for the filling and mix well.
- Cut each eggplant in half lengthwise.
- Make 2 more lengthwise cuts on each eggplant half without tearing the eggplant.
- Stuff each eggplant half with the prepared filling and secure with 2 toothpicks.
- Place eggplant halves into a greased baking dish skin side up and brush with some oil on top.
- Bake at 230°C/450°F for 30 minutes.
- Meanwhile, prepare the sauce: in a bowl combine tomato puree with oil, salt and pepper and stir to combine.
- When the time is up, take the eggplants out of the oven and spoon the prepared sauce over the eggplants.
- Cut cherry tomatoes in halves and thread onto toothpicks.
- Reduce the temperature to 200C/400F and bake for 15 minutes more.
- Share between plates and serve immediately.
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