Eggplant Stuffed with Minced Meat
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 eggplant (s)
- 4 tablespoon oil
- 50 g bacon, smoked
- 2 onions)
- 2 cloves garlic
- 250 g minced meat, lean
- 2 tablespoon tomato paste
- salt and pepper
- 125 ml meat stock
Print Recipe
Pin Recipe Instructions
- Wash the aubergines, rub dry and peel them into strips. Leave every other peel strip on it.
- Heat oil in a pot. Cover and fry the eggplants slowly, turning them frequently, until they are soft.
- Dice the bacon, peel and chop the onions and garlic. Leave out the bacon and fry the onions and garlic in it. Add the minced meat and fry as well, crushing it into pea-sized pieces with a fork. Add 1 tablespoon of tomato paste and salt, pepper and broth and let simmer for 5 minutes.
- Cut the cooked aubergines lengthways, press apart, fill with the minced meat ragout and put back in the pot. Whisk the remaining tomato paste with a cup of water, pour over the aubergines and stew for another 5 minutes. If necessary, season with salt and pepper.
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