Stuffed eggplant with meat and tomatoes

Method

1. 01

   Wash the eggplant and cut along. With a tablespoon to remove and lay the flesh, it will still be useful for filling.

2. 02

   Finely cut tomatoes, onions and 3 cloves of garlic. Also grind the eggplant flesh.

3. 03

   In the pan, warm olive oil and lay out onions with garlic. Fast roast them on medium heat (3-5 minutes).

4. 04

   Add minced meat to the pan and cook for about 10 minutes periodically stirring and eliminating large lumps of meat. Next, we add tomatoes and eggplant pulp, mix everything as necessary and leave to stew under the lid for 8-10 minutes. I have to say that I had chicken mince, but you can use any other one, as you like. It should be very good with the usual homemade (beef + pork).

5. 05

   While we're doing this, we'll grind the cheese on a large grater.

6. 06

   Putting the filling in molds of eggplant is best with a tablespoon with holes, since I personally have juice formed in the process of stewing meat with vegetables. By the way, with the remaining minced meat, wonderful pasta is made in the fleet!

7. 07

   After stuffing eggplants, we sprinkle the filling on top with grated cheese, lay them out in a baking form and send them to the oven, heated to 180 degrees, for 30 minutes.

8. 08

   Ready stuffed eggplant can be served as an independent dish for dinner, or as a snack for guests. Very tasty, nutritious and useful.