Baked Eggplants with Ground Meat Filling
Baked eggplants with ground meat filling is a recipe featuring fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 medium eggplants
- 400 g ground beef and lamb mix
- 100 g feta (diced)
- 1 egg
- Salt
- olive oil
- 2 onions (diced)
- 3 cloves garlic (finely chopped)
- 1 tsp tomato paste
- 1 bunch parsley
- a pinch cinnamon
- 2 tsp dried oregano
- black pepper (ground)
Instructions
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1.
Clean, wash, dry the eggplants, cut them lengthwise in half and make shallow cuts about 1 cm deep along the cut surfaces. Sprinkle with salt and let soak for about 15 minutes to draw out water. Pat dry with paper towels. Scoop out the flesh with a spoon about 2 cm thick and place it in a bowl. Heat plenty of olive oil in a pan and bake the hollowed eggplant halves, turning frequently, until golden yellow.
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2.
Add garlic and onions to the still hot pan and sauté until translucent. Add the ground meat. Dice the extracted eggplant flesh and add it. Mix in tomato paste, egg, oregano, and cinnamon. Slice parsley into very fine strips. Fold half of the parsley into the meat mixture, fold in feta, and season with salt and pepper.
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3.
Place the eggplant halves on a sheet brushed with olive oil and fill them with the meat mixture. Bake in a preheated oven at 180°C (fan) for about 30 minutes until browned. Sprinkle with remaining parsley before serving.
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4.
Serve with a tomato salad if desired.
