Eggplants Stuffed with Ground Beef under Cheese
50 min
The eggplants roast whole first so the flesh goes soft, then they are filled with a meat sauce and go back in under a cap of cheese.
Ingredients
4 servings
Eggplant(large)2 pcs
Ground beef500 g
Onion(finely chopped)1 pcs
Garlic(finely chopped)3 cloves
Bell pepper(finely chopped)0.5 pcs
Tomato sauce200 g
Cheese(grated)150 g
Olive oil2 tbsp
Paprika1 tsp
Salt1 tsp
Ground black pepper0.5 tsp
Instructions
1
Put the whole eggplants in the basket and cook at 190 °C (374 °F) for 25 minutes — the skin should wrinkle and the flesh go soft.
2
Meanwhile fry the onion with the garlic and pepper in olive oil in a pan.
3
Add the ground beef, season with salt, pepper and paprika and fry until cooked through.
4
Pour in the tomato sauce and simmer for 5 minutes until it thickens.
5
Cut the roasted eggplants lengthwise and mash the flesh lightly with a fork, keeping the walls intact.
6
Fill the boats with the meat sauce and scatter over the grated cheese.
7
Return to the basket on baking paper and cook at 180 °C (356 °F) for 10 minutes, until the cheese melts.