Stuffed eggplants: the perfect recipe for a quick and tasty dinner!

Name: Stuffed eggplants: the perfect recipe for a quick and tasty dinner!
Uploaded: 2021-10-20T09:50:00Z
Duration: PT224.200S
Channel: Food Inspiration

published on 20 October, 2021 at 11:50

A quick and delicious idea to cook eggplants!

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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