Eggplants stuffed with ground beef
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Familiar stuffed vegetables can be prepared with an unusual twist that will change your perception of a familiar dish. The highlight of this recipe is Pecorino Romano, a hard, salty cheese that is a favorite in its native Italy. It can be served not only as a standalone appetizer, but also frequently featured in Italian soups, salads, and pasta recipes. This dish also requires classic Italian ingredients like tomatoes and basil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large eggplant
- 3 tbsp. l. olive oil
- 250 g of ground beef
- 1 small onion, cut into rings
- 1 red bell pepper, diced
- 3 cloves garlic, finely chopped
- 1/2 cup chopped parsley leaves
- 1/2 cup chopped basil leaves
- 1 and 1/4 tbsp. grated Pecorino Romano cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 tomatoes (chopped)
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Cooking the dish according to the recipe:
- Preheat oven to 175 - 180 °C.
- Cut the eggplant in half and carefully scoop out the core, leaving enough flesh to hold its shape during baking. Boil the scooped-out core until soft, about 10-12 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a medium saucepan. Season the ground beef with salt and pepper. Place the ground beef in the saucepan and cook until all the liquid has evaporated and the meat is browned. Remove any excess fat from the ground beef with a paper towel. Let cool slightly and finely chop with a knife to remove any large pieces of meat. In another medium saucepan, sauté the onion, pepper, and garlic in 2 tablespoons of olive oil.
- In a bowl, mix the boiled eggplant pulp, vegetables, prepared minced meat, herbs, 1 cup of cheese, breadcrumbs and an egg. Fill the eggplant halves evenly with the filling. Top with chopped tomatoes and the remaining 1/4 cup of grated cheese; season with salt and pepper.
- Move it stuffed eggplants Place on a greased baking sheet or baking dish and place in a hot oven for 50 minutes.
- Cool the finished dish slightly, cut into several slices and serve.
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