Baked eggplant with tomato-meat filling and cheese

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

Baked eggplant is a hearty dish that will delight you with its delicate taste. A great option for both a festive and everyday table.

In the East, eggplant is called a longevity vegetable and is recommended to be eaten regularly by the elderly. This is no coincidence: eggplants contain a large amount of potassium, which has a beneficial effect on the work of the heart and normalizes water-salt metabolism in the body.

Eggplants themselves are low in calories, but the way most dishes are prepared increases their nutritional value. Our recipe does not apply to such, besides, the ingredients contain a large amount of protein - a building material for the body.

Ingredients:

• 2 medium eggplants;
• 500 g ground beef;
• 1 liter tomato sauce;
• 200 g ricotta;
• 50 g parmesan;
• 3 sprigs of basil;
• greens;
• salt and pepper to taste.

Preparation

Wash the eggplants, dry them with a paper towel, and cut them into equal halves lengthwise. Carefully remove the pulp, making "boats" from the fruit. Do not throw away the pulp, it will still come in handy.

Place half the tomato sauce on the bottom of a deep baking sheet. Place the eggplant halves on top.

Prepare the filling. Place the minced meat in a deep skillet and simmer over low heat until tender.

Cut the eggplant pulp into small cubes and add to the minced meat. Cook for 3-5 minutes. Then add the remaining tomato sauce and ricotta. Mix thoroughly and simmer for another 5 minutes.

Remove filling from heat and let cool slightly. Then fill each "boat" with the resulting filling.

Sprinkle generously with grated Parmesan and finely chopped herbs and basil.

Place the baking sheet in an oven preheated to 280 ° C. Bake the eggplant for 20-25 minutes, periodically checking the doneness.

Serve ready-made eggplants with tomato sauce and fresh herbs.