Beef stuffed Eggplants
Pane-Bistecca
I could eat eggplants every day, but I always like them cooked differently. These eggplants stuffed with minced meat are really something different. They are baked in the oven and softened by the broth. You can also add grated cheese on top if you wish, which makes the dish a little heavier. They only need to be served with a salad.
In other words, it’s a simple, not too heavy dish and very easy to prepare. All you need to do is put it in the oven.
In other words, it’s a simple, not too heavy dish and very easy to prepare. All you need to do is put it in the oven.
Ingredients
1 large Eggplant cut into very thin slices*
600 g ground Beef
Salt and Pepper
Paprika
Chili
2 Spring Onions, chopped
½ bunch Parsley, chopped
2 cloves of Garlic, chopped
1 Egg
Olive Oil
150 ml Broth
Toothpicks to secure
Instructions
1
Step 1
*I made it by hand because I didn’t have a mandolin slicer, this slicing board that you can use to cut the slices really thin. Then the eggplant slices can also be rolled up!
2
Step 2
Mix the meat with the garlic, parsley, spring onion, egg and spices. Grease an oven dish with oil.
3
Step 3
Brush the eggplants with oil and lay them out on a work surface. Now cover each slice with a handful of meat mixture and press down firmly. Fold the eggplant slices over. Secure with a toothpick if necessary and place in the oven dish.
4
Step 4
Shape the remaining meat into small balls and place on top. Roast in the oven at 200 C degrees for 30 minutes, then add the stock and roast for another 15 minutes. Serve with a salad.
Notes
Can also be done with Zucchini. And don’t forget to remove the toothpicks before serving!!!!Here are many eggplant recipes!
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