Stuffed eggplants with minced meat in the oven

Any meat in duet with this vegetable enchants from the first bite, and the original presentation of the dish is acceptable even for a festive feast. Stuffed eggplants with minced meat in the oven are infused with melted cheese, which not only enriches the flavor but also enhances its aesthetic perception.

Yield: 6 servings.

Cooking time: 150 minutes.

Caloric value: 76 kcal per 100 grams of the dish.

Ingredients

• medium-sized eggplants - 3 pcs;
• any meat (mince) - 300 g;
• large tomato - 1 pc;
• juicy sweet pepper - 1 pc;
• onion - 1 pc;
• parsley - bunch;
• garlic - 2-3 cloves;
• mozzarella - 150 g.

Cooking

1. Gather the necessary ingredients for preparing stuffed eggplants with minced meat.

2. For further work, you need to prepare the eggplants. Cut off the stem, place in a pot of water (about 2 l), add a spoon of coarse salt and boil for 7-10 minutes.

3. The fruits will become soft - let them cool down.

4. Cut the eggplants lengthwise. With a small knife, acting very carefully, cut out the insides, leaving centimeter walls around the hollow.

5. Use a napkin to remove any remaining seeds and moisture from the prepared boats.

6. Squeeze the chosen pulp, then finely chop it.

7. Pass the meat through a meat grinder.

8. Prepare the vegetables. Dice the onion randomly.

9. In cubes - the pepper.

10. Similarly chop the tomato (the thin skin can be left on).

11. Grate the cheese.

12. Sauté the onion in a small amount of oil until lightly translucent - about 2 minutes.

13. Add the tomato and simmer the tomato mixture for 5 minutes.

14. Now it's time for the sweet pepper. Sauté it in the same pan for another 5 minutes. The vegetable preparation part is now complete.

15. In another pan, sauté the minced meat, adding just a little oil, for 5-7 minutes.

16. Combine the vegetable mixture, chopped eggplant flesh, and partially cooked minced meat in one bowl. Preheat the oven to 180 degrees.

17. Add chopped parsley to the mixture, press the garlic through a press.

18. Also add a third of the grated cheese to the filling. Mix everything. Check if enough salt is added.

19. Fill the eggplant boats with this tasty mixture, which should be placed in a heat-resistant dish lined with greased parchment (you can simply rub a piece of oil over the bottom and sides of the dish).

20. Distribute the cheese over the filling.

21. Send the preparations to the oven and keep them there for 20 minutes at the middle level with both top and bottom heating.

22. The beautiful stuffed eggplants with minced meat in the oven have developed a nice, appetizing, cheesy crust. The filling remains juicy, and the juice released has not leaked out but stayed inside the boats. This dish is served hot - this is the best way to reveal its original flavor qualities, give it a try!