Baked stuffed eggplant with meat

Name: Baked stuffed eggplant with meat
Ingredients: 2 medium eggplants; 200 g meat filling for Turkish pizza; 100 g grated mozzarella; 2 tomatoes; 1 pinch salt; 1 pinch ground pepper; 150 g full-fat Greek yogurt; 5 g mint leaves

Diverse - Baked stuffed eggplant with meat by Daciana A. - Recipia

For baked stuffed eggplant with meat, leave a layer of flesh on the skin when you scoop them out; then fill them with meat and bake at 180°C. The mozzarella and tomato slices brown on top, while the halves stay tender, with the filling held well inside. I choose eggplants that are similar in thickness so I can scoop them out to the same depth. Preparation: 20 minutes. Cooking: 20-30 minutes. Total time: 40-50 minutes. Servings: 2. Approximately 480 kcal and 33 g protein per serving.

Ingredients

2 medium eggplants
200 g meat filling for Turkish pizza
100 g grated mozzarella
2 tomatoes
1 pinch salt
1 pinch ground pepper
150 g full-fat Greek yogurt
5 g mint leaves

Preparation

1. Wash the eggplants, pat them dry and cut them lengthwise, leaving the stems on. Scoop out each half with a teaspoon, leaving a layer of flesh on the skin. 2. Fill the halves with the meat filling. Sprinkle with grated mozzarella and place two tomato slices on top of each one; season each with a pinch of salt and ground pepper. 3. Put the eggplants on a baking tray lined with parchment paper and bake at 180°C for 20-30 minutes, until browned on top and the meat filling is cooked through. 4. Serve warm, with full-fat Greek yogurt and mint leaves.

Notes

You can replace the mozzarella with 100 g of yellow cheese; the dish will still contain dairy. Store leftovers in a sealed container in the fridge for no more than 3 days. Firm eggplants that are similar in size cook more evenly, and very large ones may need the longer end of the cooking time. Juicy tomatoes sometimes leave liquid in the tray; remove the seedy part before slicing them. I take my time scooping them out, and serve bread alongside to mop up the yogurt left on the plate.