With its flavor and creaminess, this stuffed eggplant recipe is perfect for a family meal. The secret is to use small eggplant, because they are more delicious, aromatic and soft. In addition, they have almost no seeds. Since the two halves of the eggplant are small, it can be served as a portion per person without exaggerating as much as a single plate. They are a great meal.
We start by slicing the eggplants in half and tracing a cage with a sharp knife. Add some salt and some extra virgin olive oil and bake in the oven at 180ºC for 30 minutes. They can also be made by running them in the microwave at full power for 15 minutes.
After roasting, we try to leave the skin intact and take the pulp with a spoon. Fry the onion and green pepper in a pan very small chopped and add the minced meat. When it changes color (very finely chopped) add the eggplant pulp and mix well.
Add the homemade tomato sauce and mix. using this stuffing or crap to stuff the eggplants. We lay them out on a baking tray and cover each eggplant with two tablespoons of bechamel sauce and spread the grated cheese on top.
we heat in the oven 10 minutes at 200ºC and then we gratinate for two or three minutes at maximum power, placing the tray in the upper part of the oven, so that the already melted cheese is slightly browned. Then we immediately take it to the table.
Set of 2 Le Creuset stoneware ceramic baking trays
RRP €69 at El Corte Inglés
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Crystal Leahy is an author and health journalist who writes for The Fashion Vibes. With a background in health and wellness, Crystal has a passion for helping people live their best lives through healthy habits and lifestyles.
