Stuffed Eggplant, a classic! At home we do not prepare them more than once a month and when we do, we never do it in the same way. Why? Because we take the opportunity to add to the filling that which is about to spoil in the fridge or whose expiration date is approaching.
These eggplants stuffed with meat and cheese They are one of the simplest that we have prepared. We have not added béchamel nor we have au gratin in the oven, thus saving a little time. We just had to grill the aubergines, empty them and prepare the filling in a pan.
Cheese has a lot of prominence in the recipe. To the filling I have incorporated three small cheeses which I used for dessert weeks ago and which had been off the hook in the fridge. The result? A creamy and powerful filling. Do you dare to prepare them? How do you do it?
The recipe
- 1 large eggplant
- Extra virgin olive oil
- 1 clove of garlic, finely minced
- Sal Island
- Extra virgin olive oil
- ½ onion
- 1 Italian pepper
- 180g. minced meat
- 2 tablespoons homemade tomato sauce
- 3 cheeses
- Sal Island
- We wash and cut the eggplant longitudinally. We place both halves on a baking tray lined with greaseproof paper and make some superficial cuts in the shape of a checkerboard.
- We paint them with a mixture made in a mortar with 1 tablespoon of olive oil, garlic and salt.
- Then we bake them in the oven preheated to 200ºC, 25 minutes or until meat is tender.
- Meanwhile, we chop the onion and green pepper and the poach in a pan with a little EVOO for 15 minutes.
- Once the aubergines are done, we take them out of the oven and wait a few minutes to empty them and mince their meat.
- We incorporate the meat Chopped in the pan and fry for a few minutes until it changes color.
- Then add the chopped aubergine and we skip a couple more minutes.
- Finally we add the tomato and the cheeses and stir until the cheese has melted.
- We stuff the aubergines and we serve the aubergines stuffed with meat and cheese