Stuffed eggplants with meat

Name: Stuffed eggplants with meat
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2
Ingredients: 2 pcs eggplants; 1 tsp olive oil; to taste salt; to taste ground black pepper; 300 g minced beef; 0.5 pcs bell pepper; 1 pcs onion; 1 pcs garlic; 1 tbsp olive oil; 1 tsp salt; to taste ground black pepper; 1 tbsp corn starch; 3 tbsp ketchup; 40 g mozzarella cheese

Baked eggplants stuffed with minced meat, vegetables, and tomato sauce, sprinkled with cheese.

Total: 1 h 20 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 538
Protein: 30 g
Fat: 33 g
Carbs: 30 g

Ingredients

for 2 servings

eggplants2 pcs
olive oil1 tsp
saltto taste
ground black pepperto taste
minced beef300 g
bell pepper0.5 pcs
onion1 pcs
garlic1 pcs
olive oil1 tbsp
salt1 tsp
ground black pepperto taste
corn starch1 tbsp
ketchup3 tbsp
mozzarella cheese40 g

Method

10 steps

Cut the eggplants in half lengthwise and scoop out some of the pulp with a spoon, leaving edges about 1 cm thick. Finely chop the pulp.
Finely chop the onion and bell pepper. Mince the garlic.
Heat 1 tbsp of olive oil in a pan. Sauté the onion until translucent, add the garlic, and cook for another minute.
Add the minced beef to the onion and cook, breaking up any lumps, until the meat changes color.
Add the chopped eggplant pulp, bell pepper, 1 tsp of salt, pepper to taste, corn starch, and ketchup. Stir and simmer for 5-7 minutes.
Brush the prepared eggplant boats with 1 tsp of olive oil, then season with salt and pepper.
Bake the eggplants in an oven preheated to 200°C for 30-35 minutes.
Fill the baked eggplant boats with the meat filling.
Sprinkle the top with grated mozzarella.
Bake for another 25 minutes at 180°C until the cheese melts and turns golden.