Stuffed Eggplant Complete Recipe
The eggplant is a very noble animal, and in my house, it eats to die, because it has a very versatile fleshy pulp and also because it is the basis of many healthy meals. It was a joke about the animal, obviously, the eggplant is not an animal, but if it could be an obvious pet it would have.
I must have about ten different eggplant recipes that go into rotation every month on my home menu (like these eggplant milanesas, for example), but nothing like these stuffed eggplants, I love them.
For the meat filling
- 1/4 Kg. Of minced meat
- An onion
- 1 piece of chili pepper
- 1 clove of garlic
- pure of tomato
- cases for gratin
For the vegetarian filling
- 1 cup Yamani rice
- 1 tbsp cream cheese
- 1/2 clove of garlic
- 3 dried tomatoes-
- Perejil to decorate
Stuffed with meat
1- Chop the onion, the bell pepper, and the garlic and take it in a pot with oil on the fire. We put salt.
2- We place the minced meat and move it well so that it is cooked very well from all sides.
3- We will add a caldito, pepper, paprika, and tomato puree or sliced fresh tomato. And we cover.
4- After 30 or 40 minutes, our meat will be cooked. We take it out of the heat and let it cool.
5- Once cold, mix it with the eggplant pulp and then proceed to fill the eggplant. Above we add one piece of cheese, and we take it in the oven 180º until the cheese melts.
1- We will hydrate some dried tomatoes for a couple of minutes in the microwave-
2- Step on the eggplant pulp with a little chopped garlic and mix it with the cooked Yamani rice.
3- Add some chopped fresh parsley and also some cream cheese.
4- Add cut olives.
5- What remains is to put all this beautiful mixture inside the eggplant. And take it to the oven 180º until it is hot. If you want, you can throw a little more fresh parsley on top of it, and it is pee cuckoo!