Quick Stuffed Eggplant with Minced Meat
70% автентично · Balkan-inspired
A simplified version of stuffed eggplants, focusing on speed and ease without compromising on flavor. Uses pre-made tomato sauce for a quicker filling.
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Съставки
- Eggplants4 medium
- Ground beef400g
- Onion1 large, finely chopped
- Garlic2 cloves, minced
- Jarred tomato sauce1 cup
- Dried oregano1 teaspoon
- Black pepperto taste
- Saltto taste
- Olive oil2 tablespoons
- Water1/4 cup
Стъпки
- 1
Preheat oven to 200°C (400°F).
- 2
Cut eggplants in half lengthwise. Scoop out the flesh, leaving a 1cm border. Chop the scooped-out flesh.
- 3
Brush the hollowed-out eggplant halves with olive oil and place cut-side down on a baking sheet. Bake for 15 minutes.
- 4
While eggplants bake, heat olive oil in a skillet over medium heat. Sauté chopped onion until softened.
- 5
Add ground beef and cook until browned. Drain fat.
- 6
Stir in minced garlic, chopped eggplant flesh, tomato sauce, oregano, salt, and pepper. Cook for 5 minutes.
- 7
Add water and simmer for 5 minutes.
- 8
Flip the par-baked eggplant halves. Spoon the meat mixture into the hollows.
- 9
Bake for another 20-25 minutes, until eggplants are tender and filling is bubbly.
- 10
Serve hot.
