Stuffed eggplant

Category: Meat dishes
Stuffed eggplant

Ingredients

eggplant 1 kg
chicken fillet (lean pork) 350 g
onion 1-2 pcs
medium sized tomatoes 3 pcs
Parmesan 100 g

Cooking method

  • 1. Make cups of eggplant, leaving a side about 0.5 cm thick.
  • 2. Cut the meat into small cubes and fry in a pan. Add onion (also a cube) and chopped eggplant core.
  • 3. Peel the tomatoes, remove seeds and cut into cubes. Add to the pan and continue to simmer for 5-7 minutes. Season with salt and pepper and add half of the grated cheese. Stir and fill the eggplant cups with this mixture.
  • 4. Put onion rings (about half of an onion), a few sprigs of dill and parsley on the bottom of the mold. Arrange the eggplants. Sprinkle with the remaining cheese, almond flakes and place in the oven at 180 degrees. Bake for 40-60 minutes until the eggplant is soft. During baking, sprinkle with olive oil a couple of times, add a few tablespoons of vegetable broth to the bottom if necessary.

Time for preparing:

1.5 - 2 hours

Cooking program:

oven

Note

Bakery can be of any shape. I just came across these on the market. Cut the eggplants in a traditional shape lengthwise into two halves, remove the core in the same way and choose a suitable form for baking. There will be no difference in taste.
Bon Appetit!

Stuffed eggplant

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