STUFFED AUBERGINES WITH MINCED MEAT

STUFFED ROASTED AUBERGINES WITH MINCED MEAT RECIPE

The stuffed aubergines with minced meat are simply delicious. To prepare them, you will need some time to make the filling bechamel. But don`t worry, they are easy. It is a usual food in the Spanish home. Even the children will eat vegetables. To prepare these stuffed roasted aubergines with meat , you will need a few ingredients. But they are all very easy to get. And very cheap.

INGREDIENTS for 4 people

  • 4 aubergines
  • 1 onion
  • 2 garlic cloves
  • 1 red pepper
  • 11 oz of minced meat of pork
  • 11 oz of minced beef
  • 18 oz of crushed tomato
  • 1 tbsp of dried thyme
  • 1 tbsp of dried rosemary
  • 3 oz of flour
  • 3 oz of butter
  • 1 l of milk
  • 1 tbsp of nugmet
  • 4 oz of grated cheese
  • salt and pepper
  • oil

HOW TO MAKE THE STUFFED ROASTED AUBERGINES WITH MEAT

Time needed: 1 hour and 45 minutes.

Here you have the steps to get the stuffed roasted aubergines with minced meat. Follow it carefully:

  1. First, cut the eggplant and put it into the oven

    Cut the part of the stem of the eggplant. Then cut it lengthwise, in half. In each half, make some cuts with a knife. Without reaching the part of the skin, make some cuts, first along the length and then the width, to obtain at the end some “grid-shaped” cuts. Once this is done, put them on a baking tray, throw a small splash of oil in the part of the meat (the eggplant will absorb it immediately) and put it in the oven, previously heated to 180ºC. Leave it there for about 20 minutes.

  2. After that time, take off the tray form the oven

    The idea is to temper it a little. Then, with a spoon, remove the pulp, keeping the shell intact. Being partially baked, it will separate very easily.

  3. Now, take a pan and add the oil, the garlic, the onion and the pepper.

    In a large pan, warm a splash of oil to low heat. Once it is hot, add the minced garlic cloves, onion and red pepper. Put salt and pepper into it. And cook it for about 15 minutes, while stirring frequently

  4. Fourty, add the meat to the mix.

    After 15 minutes, add the meat of the eggplant, previously minced. Add the rest of the vegetables. And add the minced meat of pork and beef. With a wooden spoon, crumble the meat. This is so there are no very large marzotes and to integrate it with the rest of the ingredients. Cook it during two or three minutes, until it loses its raw color.

  5. At this point, put the tomato and the spices.

    Now add the crushed tomato, the thyme and rosemary. Personally I love the combination of these two spices. But you can substitute them for oregano. Mix and integrate all the ingredients and then let cook to low heat for about 30 minutes. Until all the water that has been released from the minced meat and tomato evaporates

  6. While it evaporates, prepare the bechamel sauce

    In another high pot, put the butter to heat (you can substitute it for oil). Once it has melted, add the flour. Mix and toast for about 3 minutes. This mixture is called “roux”. After time, add gradually the milk. Mix about 6 fl oz into it until it integrates with the roux. Once this is done, add another 6 fl oz and integrate it again. Repeat this step until all the milk is finished -and get a light béchamel sauce-. This is when you add the nutmeg.

  7. For the last step, fill the aubergines

    Take the shells and fill them with a generous amount of the filling already done. You can add to each shell the amount of filling you want. The important thing is to finish it. Once this is done, put the bechamel sauce in each eggplant stuffed. Finally sprinkle with cheese and grated and put them back in the oven. Heat it at 200ºC. Leave them there about 10 minutes, until the cheese is melted.

With these steps,you will have the aubergines stuffed with baked meat that are a real delicious, cheap to make and not difficult at all. It’s your turn to prepare them at home!

MORE EASY RECIPES

Baked stuffed peppers in oven

Baked filled mushrooms

Mince and potato pie

Share

Leave a Reply