Stuffed Eggplant Baked

Full recipe with picture at source: Stuffed eggplant baked recipe

Ingredients * 3-4 medium eggplants

• 200-300gr minced meat (beef or pork, or mix beef and pork) or mushrooms

• 1 big tomato

• 1 big onion, peeled and finely chopped

• 2-3 gloves garlic, minced

• 50-100gr grated cheese (Gouda, Edam or Parmesan)

• 3-4 Tbsp of finely chopped fresh greens: mix of parsley, coriander, mint and thyme

• 2-3 Tbsp dry red wine

• 4-5 Tbsp sunflower oil

• 1 lemon, squeeze juice

• Salt, ground black pepper to taste

Instructions

1. Finely chop the tomato.

2. Cut eggplants in half and scoop out the centre.

3. Heat 2-3 tablespoons sunflower oil in a large deep skillet on medium heat. Add the chopped onion and fry till softness. Place chopped eggplants to the onion, stir to combine them and fry 3-5 minutes.

4. Heat 1-2 tablespoons sunflower oil; place minced meat (or mushrooms) and fry till light brown. Pour in dry red wine and cook 5 minutes till liquid is evaporated.

5. Preheat the oven to 180° C.

6. In a big bowl add chopped greens, minced garlic, chopped tomato, salt and ground black pepper to taste.

7. Stuff each eggplant shell with meat filling and place on a foil. Bake 15-20 minutes till the eggplants are tender.

8. Sprinkle with grated cheese.

9. Serve baked eggplants warm with yogurt, your favorite greens and salad.

Bon appetite!!!

bon appetit