Arabian Stuffed Eggplants
Satisfying, protein-rich and full of healthy nutrients, the Arabian stuffed eggplants from Spoonsparrow come to the table!
Ingredients
- 2 large eggplants
- Salt
- 2 onions
- 2 Garlic cloves
- 250 g ground meat (lamb or beef)
- 2 tbsp oil
- 500 g tomatoes
- 1.5 tsp oregano
- 50 g Pine nuts
- 100 g grated Emmental cheese
- 3 sprigs fresh thyme
Instructions
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1.
Halve the eggplants and scoop out the flesh with a spoon, leaving a rim. Salt the insides well and let them sit in water for about 30 minutes. Chop the removed flesh. Peel and finely chop the onions and garlic.
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2.
Heat oil in a pot, sauté onion and garlic, add ground meat and cook until crumbly. Add eggplant flesh and continue sautéing. Boil tomatoes, cool, peel, remove seeds, and finely chop the flesh. Mix one-third of the tomatoes with the meat mixture and season with oregano, salt, and pepper.
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3.
Rinse the eggplant halves thoroughly and pat dry with kitchen paper. Fill them with the meat mixture and sprinkle cheese on top. Toast pine nuts in a pan without oil and scatter over the eggplants. Arrange remaining tomato vegetables in a baking dish, season with salt and pepper, then place eggplant halves on top. Preheat oven to 180°C (356°F) with upper and lower heat and bake for about 45 minutes until tender. Serve warm or cold.
