Stuffed eggplants
Eggplants stuffed with ground beef with peppers, onions, garlic, and cheese.
- Total
- 1 h
- Servings
- 2
- Difficulty
- Medium
Nutrition
per serving- kcal
- 600
- Protein
- 35 g
- Fat
- 38 g
- Carbs
- 30 g
Ingredients
for 2 servings- eggplants2 pcs
- oil for frying1 tbsp
- bell pepper2 pcs
- onion0.5 pcs
- ground beef300 g
- spicesto taste
- garlic1 pcs
- tomato paste2 tbsp
- hard cheese150 g
Method
8 stepsCut the eggplants in half lengthwise, scoop out some of the flesh with a spoon, leaving edges about 1 cm thick. Finely chop the scooped-out flesh.
Remove seeds from the pepper and cut into small cubes. Finely chop the onion. Mince the garlic.
Heat oil for frying in a pan. Sauté the onion until translucent, add the ground beef and fry, breaking up any lumps, until cooked through.
Add the chopped eggplant flesh, bell pepper, garlic, spices, and tomato paste to the meat. Stir and simmer for 5-7 minutes.
Fill the eggplant halves with the prepared filling.
Place the stuffed eggplants on a baking sheet lined with parchment paper.
Bake in an oven preheated to 180°C for approximately 30-40 minutes, until the eggplants are soft.
10 minutes before finishing, sprinkle the eggplants with grated cheese and return to the oven until the cheese melts.