Stuffed eggplants au gratin with mozzarella
- 2 eggplants
- 1 tablespoon of olive oil
- 250g of minced beef (or other minced meat)
- 1/2 bell pepper (optional)
- 1 onion
- 1 clove of garlic
- 20g of fresh basil
- cell
- pepper
- Cayenne pepper (or Espelette pepper)
- 1 tablespoon of olive oil
- 80g of grated mozzarella (+/-)
- Wash and cut the eggplants in half. Scoop out the insides and set them aside.
- Place the eggplant shells on a baking sheet lined with parchment paper and brush the inside with olive oil.
- Bake for 25 minutes in the oven at 180°C.
- Place the bell pepper, onion, garlic, and basil in a food processor. Add the salt, pepper, and chili. Chop everything roughly; some pieces should remain.
- Mix with the minced meat.
- Cook in a pan with a drizzle of olive oil and the eggplant pieces.
- Stuff the eggplant shells with the filling and sprinkle with grated mozzarella.
- Bake for 35 minutes at 180°C.
- It's ready! Serve them with a salad or rice, for example:-)
Farce:
Material
chopper
knife
spoon
cutting board
baking paper
Can mozzarella be substituted in this recipe?
Yes, you can replace the mozzarella with another melting cheese such as Gruyère or goat cheese according to your preferences.
What side dishes go best with stuffed eggplants?
This recipe is ideally served with a fresh salad or rice for a balanced and tasty meal.
How to adjust the spiciness of the stuffing to your liking?
Cayenne or Espelette pepper can be adjusted according to your tolerance for spiciness, or even replaced with a milder spice for a more subtle taste.
How to store stuffed eggplants?
You can keep them in the refrigerator for up to 4 days in an airtight container or in the freezer (before or after cooking). Reheat them before serving them piping hot and enjoy! :-)
Glucides: 7.6g
Fat: 19.5g
Gras sat.: 7.1g
Protein: 17.1g
Fiber: 2.9g
Sucre: 4.4g
ProPoints: 7
SmartPoints: 9
Nutritional information per serving (209g)
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