Stuffed Eggplant – Brungiel Mimli
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 large eggplant (s)
- 250 g minced meat, (beef or pork)
- 1 onion (s)
- 1 tablespoon tomato paste
- 1 egg (s), (beaten)
- salt and pepper
- 50 g cheese, rated
- some broth, (or water)
- 3 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Boil the aubergines in water for 5 minutes, remove and let cool. Then halve the aubergines lengthways and hollow them out (the edge of the aubergine should still be 1 cm thick). Cut the meat of 1 eggplant into small cubes. Now cut the onion into cubes and sauté in the oil and after about 4 minutes add the minced meat and fry it almost through. Then add the tomato paste and aubergine meat and cook over low heat until everything is done. Season to taste with salt and pepper. Remove from heat and mix the egg with the minced meat. Stuff the aubergines with the minced meat and place in a flat ovenproof dish. Put grated cheese on top. Pour the broth into the mold and simmer the aubergines in the middle of the oven for about 20 minutes at 200 degrees, until the cheese has melted and is slightly brown. Served with boiled potatoes or salad go well with it.
- Tip: If you like, you can add 100g chopped pork belly to the minced meat.
- Have fun and enjoy your meal
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