Eggplants stuffed with meat
While some are returning to their workplaces, others continue working remotely in the "new normal." Today, Cett recommends a very easy recipe to make at home: Stuffed eggplants with meat.
Preparation: 40 minutes
Cooking time: 30 minutes
4 people
Ingredients
4 eggplants
600g of mixed meat (pork and beef) minced
100g of grated cheese
100 ml of olive oil
100 ml of dry white wine
1 onion
200g of crushed tomatoes
Black pepper
Shall
Elaboration
-Clean the eggplants well and cut them in half lengthwise. Make a few incisions in the flesh with the tip of the knife.
-Heat the oil in a frying pan and fry them until they are golden brown.
-Once they are cold, scoop out the eggplants with a spoon. Dice the scooped-out pulp and set aside.
-Slice the onion into julienne strips and sauté in a saucepan over medium heat with a little oil. When the onion begins to brown, add the minced meat, which has been seasoned with salt and pepper. Sauté the meat for about 15 minutes and then add the white wine. Let it cook until the wine has evaporated.
Add the crushed tomatoes and cook everything together for about 15 minutes. In the last 5 minutes, add the chopped eggplant pulp. Adjust the salt and pepper to taste.
-Fill the eggplants with this paste, sprinkle the grated cheese on top and bake until golden brown.
It can be served with a base of tomato sauce or béchamel sauce.