Stuffed eggplant with mozzarella au gratin
Stuffed eggplants are a classic that's as effective as ever! Here, they're stuffed with ground beef, onions, garlic, fresh basil and a little bell pepper for extra flavor. Once stuffed, they are au gratin with mozzarella for a melting, gourmet touch. Simple to make, generous and perfect for a complete meal without too much fuss. Serve with salad or rice for a well-balanced meal, hot or reheated the next day ;)
Ingredients
Stuffing:
Materials
- cleaver
- knife
- spoon
- chopping board
- baking paper
- frying pan
Preparation
Wash and halve eggplants. Core and reserve the inside.
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 chopper. Add salt, pepper and chilli. Chop coarsely, leaving a few pieces.
Mix with ground meat.
Cook in a frying pan with a drizzle of olive oil and the eggplant pieces.
Stuff eggplant shells with stuffing 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 :-)
Observations
Can mozzarella be replaced in this recipe?
Yes, you can replace the mozzarella with another melting cheese such as Gruyère or goat's cheese, according to your preference.
What accompaniments go best with stuffed eggplant?
This recipe is best served with a fresh salad or rice for a balanced, tasty meal.
How can I adjust the spiciness of the stuffing to suit my tastes?
Cayenne or Espelette pepper can be dosed according to your spiciness tolerance, or even replaced by a milder spice for a more subtle taste.
How to store stuffed eggplants?
You can store them in an airtight container in the fridge for up to 4 days, or in the freezer (before or after cooking). Reheat before serving hot and enjoy :-)
Cookware
Attributes
PetitChef_Official
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