Country Style Stuffed Eggplants

Name: Country Style Stuffed Eggplants
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 4 Portionen
Ingredients: Eggplants; Mixed ground meat; Grated Parmigiano Reggiano; Bread; to taste Extra virgin olive oil (EVO); to taste Fine salt; to taste Black pepper

Main course

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Cook Time

2 h 10 min

Servings

Difficulty

Easy

Prep Time

40 Min

Description

Country style stuffed eggplants are a classic of Italian cuisine, perfect for a Sunday lunch with family or a dinner with friends. The recipe is simple and tasty: fresh eggplants stuffed with a filling rich in ground meat, grated Parmesan cheese and soaked bread. The aroma that is released during cooking is simply irresistible! I often prepare them in the summer, when eggplants are at their best. A tip? Serve them lukewarm, garnished with a drizzle of extra virgin olive oil and a sprinkling of fresh Parmesan. They are also delicious the next day, reheated in the oven. A single dish that will conquer everyone!

Ingredients (7 ingredients)

Eggplants
Mixed ground meat
Grated Parmigiano Reggiano
Bread
to taste Extra virgin olive oil (EVO)
to taste Fine salt
to taste Black pepper

Preparation (6 steps)

Preparation of the eggplants

Wash the eggplants, cut them in half lengthwise and scoop out the pulp with a spoon, leaving about 0.5 cm of thickness on the skin. Set aside the eggplant boats and the extracted pulp.

Chop the eggplant pulp

Thermomix® Setting

5 Sec./Speed 5

Put the eggplant pulp in the bowl and chop for 5 Sec./Stufe 5.

Preparation of the filling

In a large bowl, combine the ground meat, chopped eggplant pulp, grated Parmesan cheese and bread previously soaked in water and squeezed. Add fine salt and black pepper to taste. Mix all the ingredients well with your hands until you get a homogeneous mixture.

Stuffing the eggplants

Take a generous portion of filling and stuff the halves of the emptied eggplants. Lightly press the filling so that it is compact.

Baking in the oven

Arrange the stuffed eggplants in a baking dish lightly greased with extra virgin olive oil. Season the stuffed eggplants with a drizzle of extra virgin olive oil. Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C for about 30-40 minutes, or until the meat is cooked and the eggplants are tender. Remove the aluminum foil and continue cooking for another 10-15 minutes, or until the surface is golden and crispy.

Cooling and serving

Remove the meat-stuffed eggplants from the oven and let them cool slightly before serving. You can garnish with a little extra grated Parmesan cheese and chopped fresh parsley, if desired.