Stuffed Eggplants with Minced Meat Filling

Name: Stuffed Eggplants with Minced Meat Filling
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 Portionen
Ingredients: 2 große Eggplants; 500 g Ground beef; 400 g Can of diced tomatoes; 100 g Parmesan or Greek hard cheese; 100 ml Vegetable broth; 2 Zehen Garlic; 1 kleine Red bell pepper; 1 kleine Onion; 1 Strauchtomate Tomato; 4 EL Olive oil; 1 EL Tomato paste; 2 Blätter Bay leaves; 2 TL Oregano, dried; 0.5 TL Cumin, ground; 0.5 TL Cinnamon, optional; 1 Prise Paprika, hot; 1 Prise Salt; 1 Prise Black pepper, freshly ground

Casserole

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Cook Time

1 h 5 min

Servings

Difficulty

Medium

Prep Time

20 Min

Description

Stuffed eggplants with minced meat filling from the Thermomix® are a hearty main course with Mediterranean flavors. Eggplants, ground beef, diced tomatoes, and Parmesan form the base for this casserole. The preparation takes about 65 minutes, of which 20 minutes are active work. The recipe is designed for 4 servings and is ideal as a family meal or for lovers of savory cuisine.

Ingredients (18 ingredients)

2 große Eggplants
500 g Ground beef
400 g Can of diced tomatoes
100 g Parmesan or Greek hard cheese
100 ml Vegetable broth
2 Zehen Garlic
1 kleine Red bell pepper
1 kleine Onion
1 Strauchtomate Tomato
4 EL Olive oil
1 EL Tomato paste
2 Blätter Bay leaves
2 TL Oregano, dried
0.5 TL Cumin, ground
0.5 TL Cinnamon, optional
1 Prise Paprika, hot
1 Prise Salt
1 Prise Black pepper, freshly ground

Preparation (10 steps)

Prepare the eggplants

Preheat the oven to 200 °C top/bottom heat (180 °C fan oven). Wash and pat the eggplants dry. Halve the eggplants lengthwise and scoop out the flesh with a spoon, leaving about 1 cm border. Sprinkle the eggplant halves lightly with salt and let them sit for about 15 minutes to draw water. Then pat dry well with kitchen paper.

Chop the eggplant flesh

Cut the removed eggplant flesh into cubes, lightly salt and let it sit to draw water.

Prepare onion, garlic, pepper and tomato

Peel the onion and garlic cloves and quarter them. Wash, core and cut the bell pepper into coarse pieces. Wash the tomato, remove the stem and cut into pieces.

Grate Parmesan

Thermomix® Setting

10 sec/Speed 8

Cut the Parmesan into pieces and put it in the mixing bowl. Chop for 10 sec/speed 8 and transfer.

Pre-bake eggplant halves

Brush the dabbed eggplant halves with 1 tbsp olive oil and pre-bake on a baking tray lined with baking paper in the preheated oven for 15 minutes. Squeeze the eggplant cubes vigorously with your hands.

Fry the ground beef

Heat the remaining olive oil (3 tbsp) in a pan and fry the ground beef in it over high heat, stirring until crumbly and lightly browned. Remove the ground beef from the pan and set aside.

Chop the vegetables

Thermomix® Setting

3 sec/Speed 5

Put onion and garlic in the mixing bowl and chop for 3 sec/speed 5. Scrape down with the spatula.

Sauté the vegetables

Thermomix® Setting

5 min/248°F/Speed 1 120

Add pepper, tomato and eggplant cubes and sauté for 5 min/120°C/speed 1.

300

Prepare the ground beef mixture

Thermomix® Setting

5 min/212°F/Linkslauf Speed 1 100 Reverse

Add the fried ground beef, tomato paste, half of the canned tomatoes (200 g), bay leaves, oregano, cinnamon (optional), cumin, salt, pepper and paprika to the mixing bowl and simmer for 5 min/100°C/Reverse speed 1 without the lid. Remove the bay leaves at the end.

300

Fill and bake the eggplants

Remove the pre-baked eggplant halves from the oven, place in a baking dish greased with olive oil and fill with the ground meat mixture. Mix the second half of the diced tomatoes with vegetable broth and season with salt, pepper and oregano. If there is any ground meat filling left, spread it around the eggplants in the dish, as well as the tomato-broth liquid. Distribute the Parmesan evenly over the eggplant boats and bake in the preheated oven on the middle rack for 20 to 25 minutes. Remove from the oven and let stand for 2 minutes -- then serve.