Sunday, November 24, 2013


Eggplants, aubergines… A very good vegetable for today. And stuffed with meat. Delicious. There are many variations for this dish. You can stuff them with your favourite ingredients. Let’s cook.


1 eggplant
Some extra virgin olive oil
½ chopped onion
½ chopped green pepper
1 clove of garlic, chopped
½ pound ground beef
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
Some salt to taste
Some freshly ground black pepper to taste
Some shredded cheese

First cut the eggplant in two. Rub them with a bit of olive oil, add a bit of salt and take them to the oven on a tray. Bake them for about 30 minutes at 350ºF. Reserve. Then prepare the other vegetables. Chop onion and peppers. The garlic too. Heat some oil in a pan and when it is hot, sauté the onion and peppers. A couple of minutes later add the garlic. Go on cooking for one minute and then add the ground beef. Add the herbs.
Take the eggplants and scrape some pulp out of them. Chop that and add it to the pan.
When the meat is starting to get brown, turn the fire off. Mix well and then stuff the eggplant halves with the pan contents. Add some salt and black pepper to taste.
Take them to an oven tray and put some shredded cheese on the eggplant halves. Take the tray to the preheated oven to 350ºF. Let them cook till the cheese melts.
And then you will have them ready. Ready to eat. Ready to taste them. Enjoy!

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