Stuffed Eggplants with Veal
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
This recipe uses veal mince. You can use ready-made or grind the meat yourself.
Ingredients
- Spiced Tomato Juice - 4 fl oz
- Onion - 1 piece
- Salt - to taste
- Tomatoes - 4 pieces
- Ground Black Pepper - to taste
- Eggplants - 4 pieces
- Veal Mince - 8.8 oz
- Vegetable Oil - 3 tablespoons
Step by Step guide
Step 1
Wash the eggplants. In heated vegetable oil, fry the eggplants on all sides. Let them cool slightly, cut them lengthwise, and scoop out half of the flesh.
Step 2
Finely chop the onion and sauté it in hot oil until golden. Add the mince, season with salt and pepper, and continue frying until cooked through. Dice the tomatoes, drain the juice, and add them to the mince. Also add the scooped-out eggplant flesh. Mix and simmer for 5–10 minutes over low heat.
Step 3
Stuff the eggplants with the prepared filling, place them in a skillet, pour tomato juice over them, and simmer for 10–15 minutes over medium heat. Serve hot or cold.
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