Even the fans of eggplant fruit are not enthusiastic about the idea of their stuffing with meat and subsequent baking in the oven. Prepared in this way, the vegetable not only has a divine taste and aroma, but it also insanely looks on the table, causing the guests the most pleasant emotions.
How to cook aubergines stuffed with meat, baked in the oven with cheese?
Ingredients:
- eggplant medium size - 4 pcs .;
- meat (pork, beef or chicken) - 480 g;
- large tomato - 1 pc .;
- onion bulb - 75 g;
- hard piquant cheese - 205 g;
- cloves of garlic - 2 pcs .;
- greens (fresh dill and parsley) - 2 branches each;
- sunflower or olive oil without flavor - 30 ml;
- sour cream or classic mayonnaise - 160 g;
- cooked iodized salt and pepper ground black - to taste.
Preparation
Eggplants for stuffing must be selected in medium size and regular shape. Initially, rinse the fruit, cut in half and cut out the inner flesh, leaving about a centimeter from the walls. We podsalivayem cut out the core and the resulting eggplant billets and leave the minutes for fifteen. After that, we dip the vegetable for five minutes into boiling water, after which it is dried, smeared with oil and placed on a baking sheet. After fifteen minutes of baking in the oven heated to 220 degrees, remove the "boats" and let them cool.
While the eggplants are baking and cooling, prepare the ingredients for the stuffing. The meat is washed, cut into small pieces, after which we grind them in a blender or with a meat grinder. Shred the diced eggplant in cubes, in the same manner, grind the peeled bulb and the tomato, which was previously rid of the peel.
In the frying pan with vegetable oil, without a smell, we pass the onion, after which we spread it into a bowl, and put the eggplant pulp in the onion remaining oil. We let the vegetable cubes brown, then we send them to the rescued onions, and in the frying pan add another oil and load the ground meat. Fry the contents of the vessel, breaking the lumps, until browning, remembering to salt and pepper during the cooking.
To the ruddy meat we spread roasted eggplant cubes, onions and crushed fresh tomatoes, we also add chopped fresh herbs and garlic teeth, having wiped them on a grater or squeezed through a press. We bring the filling to taste with salt and, if desired, pepper, add sour cream or mayonnaise and mix.
Fill the resulting mass of eggplant baked halves, pritrushivayem them on top grated cheese and sent for final cooking and baking for thirty minutes in a preheated to 185 degrees oven.
Eggplants stuffed with meat in Azerbaijani style
Ingredients:
- eggplant medium size - 4 pcs .;
- fresh tomatoes - 780 g;
- lamb or beef - 260 g;
- basil (fresh herbs) - 1 medium sized bunch;
- onion bulbs - 135 g;
- ghee - 25 g;
- large iodized salt and pepper black ground - to taste.
Preparation
In this case, eggplant for stuffing in Azerbaijani, we will prepare a slightly different way. We cut off the fruit stalks and "spouts" from the washed fruits, cut the remaining part of them in half across and on the one hand we scrape off a part of the pulp, making out a kind of eggplant "cups". We drop them now for a couple of minutes into boiling slightly salted water, then remove it on a plate and let it cool down a little.
For filling in Azerbaijani, you need to take lamb or in extreme cases beef and twist it together with peeled and cut into several lobules in a meat grinder or chopped into a blender. Now put the stuffing in a hot frying pan with frying oil and fry with frequent stirring until loose and crumbly meat crumbs. Do not forget the meat in the process of frying salt and pepper. Mix the filling with chopped melenko basil and fill it with prepared blanched eggplant "cups".
We put them in a baking dish or suitable for the oven saucepan. There we send peeled and peeled or pounded in a blender fresh tomatoes. If desired, you can add spices to your choice and taste. Salting the food, pepper, cover with a lid and put in the oven to languish at a temperature of 190 degrees for forty to sixty minutes.