With its flavor and creaminess, this meat-stuffed eggplant recipe is perfect for a family meal. The secret is to use small eggplants, since they are more flavorful, aromatic and tender. In addition, they hardly have seeds. Being small, the two halves of the aubergine can be served as a portion for each person without being excessive as a single dish. They are a fabulous dish.
We start by opening the aubergines in half and tracing a trellis with a sharp knife. Add a few grains of salt and a little bit of extra virgin olive oil and bake them for 30 minutes at 180ºC in the oven. They can also be made in the microwave by putting it on full power for 15 minutes.
Once roasted, we remove its pulp with a spoon, trying to leave the skin intact. In a frying pan, fry the onion and green pepper chopped very small and add the minced meat. When it changes color, add the aubergine pulp (also very chopped) and mix well.
Add the homemade tomato sauce and mix using that stuffing or farce to stuff the eggplants. We place them on a baking dish, cover each aubergine with two tablespoons of bechamel sauce and spread the grated cheese on top.
We heat in the oven for 10 minutes at 200ºC and then we gratin two or three minutes at maximum power placing the tray in the upper part of the oven so that the cheese, already melted, browns a little. Then we immediately take it to the table.
Set of 2 Le Creuset stoneware ceramic oven trays
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Photos | Direct to the palate
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