Stuffed Eggplants

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed eggplants are a simple yet festive dish and an ideal appetizer that can also serve as a hearty main course. The recipe for stuffed eggplants features a combination of flavorful meat filling, firm vegetable flesh, and a creamy cheese sauce.

Ingredients

Eggplants - 3 pieces
Lean Beef - 14.1 oz
Onion - 1 head
Garlic - 1 clove
Canned Tomatoes (Pelati) - 10.6 oz
Parsley - 0.5 oz
Hard Cheese - 3.5 oz
Butter - 1.1 oz
Wheat Flour - 1.1 oz
Milk - 10 fl oz
Vegetable Oil - 2 fl oz
Oregano - to taste
Cinnamon - a pinch
Sugar - to taste
Nutmeg - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the eggplants in half lengthwise and make deep crosshatch cuts in the flesh, being careful not to pierce the skin.

Step 2

Brush the eggplants with oil, sprinkle with salt, pepper, and oregano. Place them cut side down on a baking sheet and put in the oven preheated to 392°F for 30–40 minutes.

Step 3

Chop the onion and garlic.

Step 4

In a skillet, heat the oil and sauté the onions until they turn golden brown.

Step 5

Add the garlic and sauté for 30 seconds until fragrant.

Step 6

Add the minced meat to the skillet and cook until it changes color.

Step 7

Add tomatoes, sugar (which is needed to neutralize the acidity of the tomatoes), cinnamon, salt, and pepper. Bring to a boil and simmer for 20–25 minutes until the liquid evaporates.

Step 8

Grate the cheese using a large grater. Chop the parsley.

Step 9

Add half of the cheese and the parsley to the cooked filling, mix well, and remove from heat.

Step 10

In a saucepan, melt the butter, add the flour, and cook, stirring, for 1–2 minutes until it develops a nutty aroma.

Step 11

Pour in the milk and, whisking constantly, bring the sauce to a consistency similar to sour cream. Season with salt, add the remaining cheese and nutmeg. Stir and remove from heat.