Stuffed eggplants with meat and tomato sauce

Stuffed eggplants with meat and tomato sauce - a savory and comforting recipe

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6

Looking for a delicious and nutritious dish to impress family and friends? Stuffed eggplants with meat and tomato sauce are the perfect choice! This easy-to-follow recipe will transform simple eggplants into a sophisticated and flavorful dish.

Necessary ingredients:

- 6 medium eggplants
- 300 g minced meat (you can use beef, pork, or a combination)
- 1 medium onion
- 1 cup of oil (sunflower or olive)
- Salt (to taste)
- Ground pepper (to taste)
- 1 tablespoon of tomato paste
- Chopped greens (parsley or dill)
- 1 teaspoon of flour
- 1 egg

Step by step:

1. Preparing the eggplants: Start by washing the eggplants well, then cut off the stems. Place them in a pot of boiling water and add a teaspoon of salt. Boil the eggplants for 5 minutes. This step will help soften them, making them easier to fill.

2. Scooping the eggplants: After boiling, remove them and let them cool slightly. Use a knife or spoon to scoop out the insides of the eggplant, being careful to leave about a 1 cm edge to avoid breaking them. Let the eggplants drain on a rack.

3. Preparing the filling: In a pan, heat the oil and sauté the finely chopped onion until it becomes translucent. Add the minced meat and cook until it changes color. Stir constantly and add salt, pepper, and tomato paste, allowing the mixture to simmer until excess liquid evaporates. Once the mixture is ready, let it cool slightly and add the beaten egg and chopped greens. Mix well to obtain a uniform filling.

4. Filling the eggplants: Use a spoon to fill each eggplant with the meat mixture. Place the stuffed eggplants in a high-sided pot.

5. Preparing the sauce: In a bowl, mix a teaspoon of tomato paste with warm water and a little salt. Pour this sauce over the stuffed eggplants in the pot, ensuring they are partially covered.

6. Cooking the eggplants: Cover the pot with a lid and cook on low heat for about 1 hour. In the last 20 minutes, you can add a sauce made from flour mixed with water to thicken the liquid if you desire a richer texture.

7. Serving: Once the eggplants are ready, remove them from the pot and place them on a serving platter. Serve them hot, topped with fresh sour cream or yogurt sauce, which adds a note of freshness. You can garnish with fresh herbs for a colorful appearance.

Practical tips:

- You can experiment with different types of meat or use ground chicken for a lighter version.
- Add some olives or capers to the filling for a Mediterranean flavor.
- If you like spicy flavors, feel free to add a little chili pepper to the filling.
- This stuffed eggplant recipe is perfect for making in advance; you can simply reheat it before serving.

Whether you serve them at a special dinner or as part of a weekend menu, stuffed eggplants with meat and tomato sauce are always a winning choice. Enjoy your meal!