Elegant eggplant
In my opinion, this is a beautiful and tasty dish that will decorate the holiday table and enjoy your guests, and your family!


  • Eggplant

    4 piece

  • Pepper

    150 g

  • Cherry tomatoes

    100 g

  • Figure

    200 g

  • Broth

    400 ml

  • Olive oil

    6 Tbsp

  • Minced meat

    500 g

  • Onion

    1 piece

  • Garlic

    2 tooth

  • Bread

    70 g

  • Parmesan

    80 g

  • Basil

    0.25 tsp

  • Salt

  • Black pepper

  • Vegetable oil


Combine ground meat, soaked and squeezed bread, 40g Parmesan, grated on a fine grater, onion, garlic, salt and pepper. Knead well and beat on the table.
Of minced meat molded of frikadelli the size of a cherry.
Lightly powder frikadelli flour and fry on all sides until Golden brown. Drain on a paper towel.
Rice fry in 2 tbsp olive oil. Pour the broth and cook until tender.
Cooked rice should not be overcooked, more like a little al dente.
With eggplant, along the fruit, cut the cap with a thickness of 1/2 cm, the Peduncle not remove.
The flesh is cut in a circle and, by making incisions all over the eggplant, but not piercing the skin, brush with olive oil (2 tbsp) and Bake in microwave (microwave) or in the oven, almost ready.
Remove pulp, leaving a little on the sides and bottom. Defer "mold" of eggplant aside.
Chop the flesh of the eggplant, but not to the point of caviar.
Pepper cut into small pieces, tomatoes rings. Place in a saucepan and cook in 2 tbsp olive oil 2 minutes, add eggplant pieces and sauté for 2 minutes. Season with salt to taste.
Fill the eggplant into 1/2 prepared rice.
Top vystelit vegetable stuffing.
A little push of frikadelli between which to place pieces of finely grated Parmesan (40 g), washers of cherry tomatoes and a little sprinkle of Basil. To wrapped up the stalk of a foil. Bake in warmed up to 180"With the oven for 15 minutes. Be guided by your oven.
Ready eggplants to decorate with leaves of fresh herbs.
The remaining rice to serve with vegetables and frikadelle.
Help yourself, it's so delicious!
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