Ingredients
– 2 medium eggplants
– 500 g minced meat (beef or lamb)
– 1 small onion, chopped
– 2 cloves garlic, minced
– 400 g canned tomatoes, chopped
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1 teaspoon pepper
– 100 g grated cheese
– 2 tablespoons olive oil
Method
1. Preheat the oven to 180°C. Cut each eggplant in half lengthwise and scoop out the insides, leaving a shell.
2. Heat olive oil in a pan over medium heat. Sauté chopped onion and minced garlic until soft.
3. Add minced meat to the pan and cook until browned. Stir in chopped tomatoes, oregano, salt, and pepper. Cook for 10 minutes.
4. Mix the cooked meat with the scooped eggplant flesh and fill the eggplant shells with this mixture. Top each with grated cheese.
5. Place the stuffed eggplants in a baking dish. Bake for 30 minutes until the eggplants are tender and the cheese is golden.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
beekeepingworld.online