Eggplant with Minced Meat in the Oven

by Editorial Staff

Eggplant with minced meat in the oven is a wonderful summer dish. Minced meat and eggplant are soaked in tomato juice during cooking. The dish is unusually aromatic, hearty and tasty.

Cook: 1 hour 30  mins

Servings: 2

Ingredients

  • Minced chicken – 300 Grams
  • Eggplant – 2 Pieces
  • Onions – 0.5 Pieces
  • Garlic – 1 Clove
  • Tomato – 1 Piece
  • Tomato juice – 150 grams (or sauce)
  • Hard cheese – 50 grams
  • Sunflower oil – 30 Milliliters
  • Salt – 0.5 Teaspoons

Directions

  1. Wash the eggplants, make an incision in the middle. Bake in the microwave for 5-6 minutes or in the oven for 30-40 minutes. The eggplant should be almost done.
  2. Prepare the filling. Peel the onions, wash and chop finely. Place in a skillet with refined sunflower oil.
  3. Fry the onion until transparent and add the chopped garlic.
  4. Place the minced meat in the skillet. I have chicken, but you can take any of your choice.
  5. Fry the minced meat, stirring constantly, for 10-12 minutes.
  6. Remove the skin from the tomato, chop it in any way and add to the frying pan with minced meat. You can use, like me, tomato juice prepared for the winter.
  7. Stir the minced meat with the tomato, salt to taste. You can pepper, add any seasonings and spices.
  8. Fill the eggplant with cooked minced meat.
  9. Place a slice of tomato in each eggplant.
  10. Pour chopped tomatoes, tomato juice or tomato juice over the eggplant.
  11. Bake in the oven for 35-40 minutes at a temperature of 185-190 degrees.
  12. Grate any hard cheese. Remove the eggplants from the oven, sprinkle with the cheese and return to the oven.
  13. Keep the eggplant in the oven for another 5 minutes until the cheese is completely melted.
  14. Put the prepared stuffed eggplant on a plate and serve hot.

Bon appetit!

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