Mozzarella-gratinated stuffed eggplants

Ingredients

• 2 eggplants
• 1 tablespoon olive oil

Filling:

• 9 oz ground beef (or other ground meat)
• 1/2 bell pepper (optional)
• 1 onion
• 1 clove garlic
• 20 g fresh basil
• salt
• pepper
• Cayenne pepper (or Espelette pepper)
• 1 tablespoon olive oil
• about 2.8 oz grated mozzarella

Materials

• food processor
• knife
• spoon
• chopping board
• baking parchment
• frying pan

Preparation

• Wash and halve the eggplants. Scoop out the flesh and set it aside.
• Place the eggplant shells on a parchment-lined baking sheet and brush the inside with olive oil.
  
• Bake for 25 minutes at 180°C.
• Place the bell pepper, onion, garlic and basil in a food processor. Add the salt, pepper and chili pepper. Chop coarsely, leaving some pieces.
  
• Mix with ground meat.
• Cook in a frying pan with a drizzle of olive oil and the eggplant pieces.
  
• Fill the eggplant shells with the mixture and sprinkle with grated mozzarella.
• Bake for 35 minutes at 350°F/180°C.
  
• Ready to serve! Serve with a salad or rice, for example :-)

Cookware

Attributes

Questions

Photos of members who cooked this recipe