Stuffed Eggplant Gratin, a very complete dish that is very good. As a starter or starter, this aubergine dish always triumphs as they are very juicy and good.
A dish that we can prepare in advance, from one day to the next, to take to work and can even be frozen and thus have them ready for another occasion.
In this summer time the aubergines are very good, they can be filled with other ingredients, You can also change the cream for just the cheese and thus lighten the plate.
Stuffed Eggplant Gratin
Author Montse
Recipe type: incoming
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 4 eggplants
- 500 gr. mixed minced meat
- 1 cebolla
- 150 gr. take crushed or fried
- Salt pepper
- Buy
- 1 pot of cream for cooking
- Grated cheese
Preparation
- To make the gratin stuffed aubergines, we first turn on the oven at 180ºC.
- Wash and dry the aubergines, cut them in half, put them on a baking tray, put salt, pepper and a little oil on them and put them in the oven for about 30 minutes.
- We put a frying pan with a good jet of oil, we chop the onion and we put it to poach.
- When they are poached, add the minced meat, add salt and pepper when the meat is cooked, add the tomato and let it cook for about 15 minutes.
- We remove the aubergines from the oven, let them cool. With a teaspoon we remove the pulp from the aubergine and add it together with the meat.
- We put the aubergines in a source, fill them with the filling that we have prepared, covering the aubergines well.
- We cover the aubergines with the cooking cream and cover with enough grated cheese.
- We put them in the oven at 200ºC, we put them in the upper part of the oven, we leave them until they are au gratin and golden brown.