Exquisite Recipe For Meat-filled Eggplant

With this recipe you can make delicious meat-filled eggplant to enjoy this nutritious vegetable in a different way. It’s the perfect dinner dish! You can even freeze it after making it and eat it a few days later.

Ingredients for 4 servings of meat-filled eggplant

• 4 medium-sized aubergines
• 1 medium onion
• 1 red pepper
• 2 cloves garlic
• 300 grams of minced pork
• 300 grams of ground beef
• 500 ml chopped tomatoes (500 ml)
• 1 teaspoon dried thyme (5 g)
• 1 teaspoon dried rosemary (5 g)
• 30 grams of wheat flour
• 70 grams of butter
• 1 liter of whole milk
• 1 teaspoon ground nutmeg (5 g)
• 100 grams of grated cheese
• Salt and pepper to taste
• Extra virgin olive oil

Instructions for use

Below you will find the steps to make this delicious recipe for meat-filled eggplant:

1. First, cut the eggplant in half lengthwise and make some superficial cuts in each half without touching the peel.
2. Then make a few cuts, first lengthwise and then crosswise to make a “grid”.
3. Place them on a baking tray, add a little oil to the aubergines and put them in an oven preheated to 180 ° C. Fry the aubergines for approx. 20 minutes.
4. When the time is up, take them out of the oven and wait for them to cool down a bit. Then, with a spoon, dig out the pulp while keeping the peel intact. Since it is partially baked, it comes out easily.

Fill

1. To start preparing the eggplant filling, use a large frying pan to heat some olive oil over low heat.
2. When hot, add finely chopped garlic cloves, onions and red peppers. Add salt and pepper and leave for approx. 15 minutes while stirring frequently.
3. After 15 minutes, add the pulp from the eggplant, in addition to the pork and beef. Using a wooden spoon, crumble the meat so that the pieces are not so large and mix them with the other ingredients. Cook for two or three minutes, until the meat does not look raw (turns brown).
4. Then add the crushed tomatoes and teaspoons of thyme and rosemary. These two spices go well with the dish, but you can replace them with other spices, such as oregano.
5. Mix and integrate all the ingredients and simmer over low heat for approx. 30 minutes. When all the water from the meat and tomatoes has evaporated, the filling is ready.

White sauce (béchamel)

1. While the water evaporates, the white sauce is prepared to cover the stuffed aubergines. In another saucepan, heat the butter (you can replace it with olive oil). T ilsett flour when butter is melted.
2. Mix and toast the flour for approx. 3 minutes. After this time, add the milk gradually. Add 2 dl milk and mix until it is mixed with the flour. Then add 2 dl and stir until mixed.
3. Repeat this step until all the milk evaporates and it becomes a slightly thick white sauce. Then add a teaspoon of nutmeg and set the sauce aside.

Final step

• At this point, all you have to do is stuff the aubergines. Take the eggplant skins and fill them with the mixture.
• You can fill them with as much filling as you want. Then you can pour the white sauce on top.
• Finally, sprinkle with grated cheese and put them back in the oven at 200 ° C.
• Put them in the oven for approx. 10 minutes, until cheese melts. Now you can enjoy your delicious dish of meat-filled eggplant!