Gratinated stuffed Eggplants
Pane-Bistecca
Recently, these round, thick eggplants have also become available in Switzerland. I ate them for the first time on a trip to China, in 1993, somewhere in the Cacco, as we Swiss call it, (it means somewhere in the countryside) and since then I have been searching unsuccessfully for a recipe for them. I simply made gratinated stuffed eggplants from them!
But I can invent my own recipes and that’s what I did this time. I baked the eggplants with a minced meat filling and served them like this. All you need is a salad on the side!
But I can invent my own recipes and that’s what I did this time. I baked the eggplants with a minced meat filling and served them like this. All you need is a salad on the side!
Ingredients
3 fat, round Eggplants (approx 1 kg of weight together)
400 g mixed ground Meat
1 Onion, chopped
2 Garlic cloves, chopped
100 ml White Wine
50 ml Cream
Salt and Pepper
Paprika
Rosemary
Chili Flakes
Oregano
some Olive Oil
some grated Parmesan
Instructions
1
Step 1
Wash and dry the eggplants, then cut them in half lengthways and cut off the stalk. Now hollow out the eggplants so that only a skin with approx. 5 mm flesh remains.
2
Step 2
Place the eggplants in a greased baking dish, cut side up, and roast in the oven for approx. 30 minutes to soften the flesh.
3
Step 3
Meanwhile, chop the flesh of the eggplants and fry well with the onion and garlic cloves in a little olive oil.
4
Step 4
Add the mince and fry everything well again. Season and add the white wine. Simmer the meat for approx. 15 minutes, then add the cream and reduce again slightly. The meat must not be too wet.
5
Step 5
Place the roasted eggplants in a gratin dish with the opening facing upwards, fill with the meat mixture and sprinkle with a little grated cheese. Bake in the oven at 180 C degrees for approx. 30-40 minutes. Serve hot.
Notes
I just serve it with a salad or crusty bread. There are lots of Eggplant Recipes!
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