Eggplants with Minced Meat and Cheese
Main Dishes | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
A simple and straightforward recipe by Kate. A hearty dish that cooks quickly and is perfect for outdoor gatherings.
Ingredients
- Eggplants - 1 piece
- Veal Mince - 7.1 oz
- Bacon - 1.1 oz
- Potato - 1 piece
- Garlic - 1 clove
- Cheese Spread - 1.8 oz
- Mayonnaise - 2 tablespoons
- Adjika - 2 tablespoons
- Parsley - 0.5 oz
- Vegetable Oil - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Cut the eggplant lengthwise into two halves.
Step 2
Scoop out some of the flesh to create boats. The flesh will be used for the filling.
Step 3
To prevent bitterness, sprinkle the eggplant with salt and let it sit for 5 minutes, then rinse off the released juice.
Step 4
Dice the tomato into small cubes.
Step 5
Chop the bacon into small pieces.
Step 6
Dice the eggplant flesh into small cubes.
Step 7
Chop the parsley finely.
Step 8
Sauté the minced meat for 5 minutes.
Step 9
Add the eggplant flesh, bacon, tomato, parsley, garlic, and optionally, adjika to the minced meat.
Step 10
Mix everything and cook for another 5 minutes.
Step 11
At the end, add salt and pepper.
Step 12
Brush the eggplant boats with vegetable oil on all sides and place them in a baking dish.
Step 13
Fill the eggplant halves with the minced meat mixture.
Step 14
Place the boats in a preheated oven for 15 minutes at 356°F.
Step 15
Then remove and spread a thin layer of homemade mayonnaise over the filling.
Step 16
Sprinkle with finely grated cheese and return to the oven for another 10–15 minutes.
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