Eggplants au gratin stuffed with minced meat, peppers and tomatoes

Eggplants au gratin stuffed with minced meat, peppers and tomatoesEggplants au gratin stuffed with minced meat, peppers and tomatoes

 

Eggplants au gratin stuffed with minced meat, peppers and tomatoesEggplants au gratin stuffed with minced meat, peppers and tomatoes

Eggplant stuffed with minced meat, peppers and tomatoes

Stuffed eggplants are visually eye-catching and very appealing. But also taste this dish convinces everyone, because this combination is just perfect: fresh juicy vegetables, hearty delicious minced meat and melted cheese.

Please rate this recipe

5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Oven dishes
Cuisine German recipes
Servings 3 people
Calories 557 kcal

Ingredients
  

  • 3 eggplants
  • Salt to taste
  • 1-2 bell peppers
  • 1 onion
  • 2 to matoes
  • 2 tablespoons vegetable oil
  • 300-350 g minced pork meat
  • 2 cloves garlic
  • Black pepper to taste
  • 100 g cheese
  • 1-2 sprigs herbs to taste

Instructions
 

  • Wash eggplants and pat dry.
  • Cut longways at a distance of about 1 cm.
  • However, do not cut all the way through so that the eggplant is still held together on the stem side.
  • Then sprinkle a little salt between each slice.
  • Let the vegetables rest while preparing the filling.
  • Wash, seed and finely dice the bell bell pepper.
  • Peel and chop the onion.
  • Wash tomatoes and cut into small cubes as well.
  • Heat vegetable oil in a frying pan over medium heat.
  • Add onions and sauté for about 3-5 minutes.
  • Then add peppers and sauté for another 3 minutes.
  • Then add tomatoes and sauté, stirring, for about 5 minutes more, then remove from heat and let cool slightly.
  • Put the minced meat in a bowl and add the sautéed vegetables.
  • Finely chop the garlic and add.
  • Season with salt and pepper.
  • Preheat oven to 180° C.
  • Cover the baking tray with baking paper.
  • Briefly rinse the salted eggplants and pat dry.
  • Place the prepared filling between each slice.
  • Then place the eggplants on the baking sheet.
  • Bake in preheated oven at 180° C for about 30 minutes.
  • Grate the cheese on the grater and sprinkle it on the eggplants when the time is up.
  • Bake for another 10-15 minutes.
  • Before serving, dress the baked eggplants with chopped herbs.

Equipment

  • Knife
  • cutting board
  • Frying pan
  • Bowl
  • Baking tray
  • Baking paper
  • grater

Nutrition

Calories: 557kcalCarbohydrates: 37gProtein: 31gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 107mgSodium: 280mgPotassium: 1710mgFiber: 16gSugar: 22gVitamin A: 2407IUVitamin C: 76mgCalcium: 320mgIron: 3mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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