Stuffed Eggplant
Ingredients
- 500 grams of eggplant
- 300 grams of minced meat (all to taste)
- 250 g tomatoes
- 150 g onion
- 100 g of crude (solid)
- 3 cloves of garlic
- vegetable fat
- salt
- pepper
Preparation
Eggplant wash, cut lengthwise into two halves.
Of each half to remove the pulp.
The resulting halves with salt and leave for 30 minutes. Then rinse in cold water (this is done to ensure that they are not bitter).
The pulp is put in cold water for 30 minutes (to taste bitter eggplant and not during frying absorbed less oil).
Onions and garlic finely crumble.
The pulp (after it soak in the cold water) squeeze and chop finely.
Tomatoes cut into small cubes.
Onions and garlic fry in vegetable oil.
Add mince and fry it well (about 10 minutes on medium heat).
Add the tomatoes and eggplant pulp, salt and pepper and cook until tender (about 8-10 minutes).
Eggplant halves filled with minced meat.
Put in a baking dish.
Cheese grate.
Sprinkle eggplant with cheese, put in the oven.
Bake at 180 degrees for 30-35 minutes.
Ready eggplant, sprinkle with herbs.
Bon Appetite!
