Gefüllte Auberginen mit Knusper Bauchspeck Topping

Stuffed Eggplant with a Crispy Pork Belly Topping

Pane-Bistecca

Stuffed eggplant with a crispy bacon topping—a dish that’s a little special because you can use round eggplant for it.

These large, round eggplants are great for stuffing. By “stuffing,” I don’t mean hollowing out the eggplant—I stuff the filling into the slits. I just think it’s a shame to remove the tender flesh of the eggplants or even throw it away.

I pre-roasted the eggplants to make sure they would cook all the way through. Only then did I stuff them. And to add a little “crunch,” I topped them with a mixture of cooked and fried pork belly. Unusual and delicious!

Prep time

25 min

Cooking time

1 h 45 min

Portions

Total time

2 h 10 min

Ingredients

2 big round Eggplants (each approx 400 g)
200 g ground Beef
3 Spring onion, chopped
Salt and Pepper
Rosemary
Paprika
Olive Oil
50 g Cream Cheese
grated Parmesan

For the Pork Belly topping:

1 small piece of Pork Belly approx. 100-150 g
Salt and Pepper
Rosemary
3 tbsp Coconut Oil

Instructions

Step 1

Cut the eggplants in half. I cut them in half crosswise. Now score them in a diamond pattern, but don’t cut all the way through, and place them cut-side up in a greased gratin dish. Season and drizzle with olive oil.

Step 2

Bake in the oven at 200 C for about 40 minutes. Remove from the oven.

Step 3

Season the ground meat and mix it with the chopped green onion and cream cheese.

Step 4

Now press this mixture into the slits in the eggplant and spoon the rest on top. Sprinkle with Parmesan and bake in the oven at 200 C for about 35–40 minutes.

Step 5

Rub the spices into the pork belly and place it on a grill pan. Roast in the oven at 200 C for about 20–25 minutes on each side. You don’t need to add any fat to the grill pan, since the bacon itself releases plenty of fat.

Step 6

Let the meat cool slightly, then cut it into thin slices and cut the slices into small strips.

Step 7

Heat the coconut oil in a pot and deep-fry the strips of meat in it. Remove them from the oil and let them drain on paper towels. Then sprinkle them over the cooked eggplant.