AUBERGINES STUFFED WITH MINCED MEAT RECIPE -

Aubergines stuffed with minced meat recipe is a complete dish; it contains vegetables, meat, and dairy products from the bechamel sauce and cheese. For all this and because they are delicious, they make this dish perfect for the whole family.

INGREDIENTS

2 large eggplants
Salt
ground black pepper
3 tablespoons olive oil
1 onion
2 garlic cloves
2 carrots
200g minced pork
200g minced beef
2 tomatoes
1 glass of white wine
50g butter
50g of flour
500ml whole milk
50 grated cheese
a bunch of parsley

HOW TO MAKE AUBERGINES STUFFED WITH MINCED MEAT RECIPE

STEP 1

Cut 2 aubergines in half and make cuts without reaching the skin. We put salt, pepper, and 1 tablespoon of oil on them and baked them for 30 minutes at 180 C with the heat turned up and down.

STEP 2

While the aubergines are roasting, make the filling. For this, we are going to cut into small pieces 1 onion and 2 cloves of garlic, and we are going to grate 2 carrots.

1 onion, and 2 cloves of garlic and grate 2 carrots. — 1 onion, 2 cloves of garlic, and grate 2 carrots.

STEP 3

Put 2 tablespoons of olive oil in a deep frying pan and when it is hot, fry the chopped vegetables over medium heat until they are tender.

STEP 4

Add 200 g of minced pork and 200 g of minced beef to the vegetables, season with salt and pepper, and fry the meat together with the vegetables until it is cooked.

STEP 5

We take the aubergines out of the oven and, with the help of a spoon, we empty them without reaching the skin, so we leave them ready to be filled later.

STEP 6

We’ll combine the eggplant pulp with minced meat and vegetables in a pan.

eggplant pulp with vegetables — Eggplant pulp with vegetables

STEP 7

We continue cooking the filling and add 2 grated tomatoes. Let it all cook for 5 minutes.

STEP 8

Finally, we add 1 glass of white wine. Let the alcohol evaporate and we will have the eggplant filling ready. If desired, chopped parsley can be added once the alcohol in the wine has evaporated.

STEP 9

The next step is to stuff the aubergines. To do this, we distributed the filling that we had prepared between the four halves.

STEP 10

We make a bechamel with 50 g of butter, 50 g of flour, and 500 ml of whole milk. Once ready, cover the aubergines with the bechamel sauce.

STEP 11

Finally, we distributed 50 g of grated cheese among the aubergines.

grated cheese to the aubergines — Grated cheese to the aubergines

STEP 12

Gratin the aubergines stuffed with minced meat for 10 minutes and eat them while they are still hot.

FAQS

1. DO YOU NEED TO SOAK AUBERGINE BEFORE ROASTING?

As modern varieties are much less bitter, that is no longer necessary, unless you’re planning to fry them – aubergines soak up oil like a sponge and salting helps reduce that.

2. DO YOU EAT THE SKIN OF STUFFED AUBERGINE?

Can you eat Aubergine skin? The great thing about this stuffed fruit is that you CAN eat the skins, just like with baked potatoes.

3. IS EGGPLANT GOOD FOR DIABETES?

Because it is low in calories and carbohydrates, brinjal (eggplant) is a fantastic meal to include in your diabetes diet.