Stuffed eggplants are a dish of Mediterranean origin that combines the softness of this vegetable with a tasty filling of lean meat and tomato. Baked au gratin, they are a complete dish that satisfies without excess calories.
Mediterranean
Eggplants stuffed with meat and tomato
Baked stuffed eggplants with minced meat, natural tomato and Mediterranean spices. Complete, nutritious and low-calorie dish.
- Spain
- Main course
- Light
- High protein
- High fiber
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 24 g
- Fiber 6 g
- Carbohydrates 18 g
- Fat 14 g
- Sodium 390 mg
Story behind the dish
Preparation
Eggplants stuffed with meat and tomato is a preparation from Spain with medium difficulty. Reserve about 60 minutes in total (20 for mise en place and preparation, 40 for cooking). Follow the 9 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 medium eggplants.
- Have ready: 300 g mixed minced meat (lean beef/pork).
- Have ready: 2 grated ripe tomatoes.
- Have ready: 1 medium onion, chopped.
- Have ready: 2 cloves of minced garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Preheat the oven to 190°C
Preheat the oven to 190°C. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Cut eggplants in half lengthwise; mark the pulp with a…
Cut eggplants in half lengthwise; score the pulp with a knife without reaching the skin. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Brush with oil
Brush with oil, season with salt and pepper and bake for 20 minutes upside down until the pulp is tender. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Remove the pulp carefully, leaving 1 cm of edge; chop the pulp and…
Remove the pulp carefully, leaving 1 cm of edge; chop the pulp and set aside. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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in a frying pan
In a frying pan, sauté onion and garlic in oil for 5 min. Add the meat and brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the grated tomato
Add the grated tomato, eggplant pulp, oregano and cumin. Cook for 10 minutes over medium heat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Fill the eggplant boats with the mixture.
Fill the eggplant boats with the mixture. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sprinkle with grated cheese and gratin for 8-10 min until golden.
Sprinkle with grated cheese and gratin for 8-10 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Sprinkle with fresh parsley and serve hot.
Sprinkle with fresh parsley and serve hot. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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