Today we are going to make simple eggplants stuffed with meat, a recipe that accompanied by a salad can be a unique dish.
INGREDIENTS (4 people)
4 large eggplants
400 grams (14 oz) of minced pork and beef
2 carrots
100 grams (3.5 oz) of tomato puree (grated tomato pulp)
One onion
1 clove garlic
1 cup of milk
200 grams (7 oz) grated cheese of the type that you like (emmental, gouda, mozzarella ...)
Basil
Butter
Salt
Pepper
Extra virgin olive oil
First we cut the eggplants in longitudinal halves and introduce them in a casserole with plenty of boiling water and plenty of salt. We leave them 10 minutes. Then we extract them and let them cool. When they are cold enough with the help of a spoon we take out the pulp and reserve.
While we will prepare the filling. First of all we make a fried onion, garlic and tomato stir-fry (if we pass it through the grater, better than better).
When the onion transparent, add the grated carrots and the pulp of the eggplants very chopped. Mix well and then add the meat to cool well. We can add a little basil to give it a more Mediterranean taste, as well as salt and pepper.
Now we are going to bind the mixture by adding a little milk and a spoonful of butter. On a very low heat, we go around until the mixture becomes a kind of thick sauce.
With the help of a spatula we fill the eggplants topping them with grated cheese. We give them a punch of gratin so that the cheese melts and gets roasted and they are ready to serve.
Each diner will receive two halves, that is, a whole eggplant. If with one half you consider that it is enough because it is a first course, then use only two eggplants for four services and divide the amounts listed by two.
It is a recipe that everyone likes but especially children. It should be noted that it is not necessary to eat the body of the eggplant but if you want to do it there is no problem with it.