Delicious Eggplant Recipe Stuffed With Meat

If you prepare eggplant stuffed with meat, you can enjoy the benefits of this nutritious vegetable in a unique way. This dish is ideal for dinner! You can prepare it and freeze it to consume after a few days.

Eggplant stuffed with meat

Ingredients for four servings

• 4 medium-sized eggplants
• 1 medium onion
• 1 red bell pepper
• 2 cloves of garlic
• 1 cup of minced pork (300 g)
• 1 cup of minced beef (300 g)
• 2 cups chopped tomatoes (500 ml)
• 1 teaspoon dried thyme (5 g)
• 1 teaspoon dried rosemary (5 g)
• ¼ cup of white or wholemeal flour (30 g)
• ¼ cup of butter (70 g)
• 4 cups whole milk (1 liter)
• 1 teaspoon ground nutmeg (5 g)
• ½ cup of grated cheese (100 g)
• Salt and pepper to taste
• Extra virgin olive oil

Method of preparation

Here are the steps you need to follow to cook meat-filled eggplant:

1. Cut the eggplant in half lengthwise and make a few shallow cuts in each half, without coming into contact with the peel.

2. Make a few cuts, first lengthwise and then diagonally to make some squares.

3. Place the eggplants on a baking tray, add oil and place in the preheated oven at 180 ° C. Let them bake for 20 minutes.

4. After this interval, take the eggplant out of the oven and wait for it to cool a little. With a spoon, remove the core, leaving the skin intact. Being partially cooked, the pulp will come out easily.

Filling

1. To prepare the filling, start by heating the olive oil over low heat in a large pan.

2. After the oil has boiled, add the finely chopped garlic, onion and pepper. Add salt and pepper and let the mixture boil for 15 minutes, stirring often.

3. After 15 minutes, add the eggplant pulp, beef and pork. Chop the pieces of meat with a wooden spoon to mix better with the rest of the ingredients. Leave the mixture on the fire for two or three minutes, until the meat no longer looks raw (it turns brown).

4. Then add the chopped tomatoes, thyme and rosemary. The two spices go well with the rest of the ingredients in the eggplant recipe stuffed with meat, but you can also replace them with other spices, such as oregano.

5 . Mix all the ingredients and simmer for 30 minutes. After all the water from the meat and tomatoes has evaporated, the filling is ready.

Bechamel sauce

1. While the water is evaporating from the filling, prepare the bechamel sauce which is poured over the stuffed eggplant. In a separate saucepan, heat the butter (you can replace it with olive oil). After it has melted, add the flour.

2. Mix and boil the sauce with flour for 3 minutes. After this interval, gradually add a glass of milk (about 200 ml) and mix well. Then add another glass and stir.

3. Anesthetize until the milk evaporates and you get a slightly thick sauce. Then add the nutmeg and set the sauce aside.

The last steps

• At this point, all you have to do is fill the eggplant. Take the eggplant peels and fill them with the prepared mixture.
• You can add as much filling as you want. Then pour the Bechamel sauce on top.
• Then sprinkle with grated cheese and put the eggplant back in the oven at 200 ° C.
• Bake them for 10 minutes, until the cheese melts. Good appetite!