Description
I love vegetables roasted in the oven. And the eggplant stuffed with meat and vegetables – one of my favorite dishes! With their preparation, you can always experiment, add in minced mushrooms, or rice, to substitute some vegetables for others. Today I made the most simple, but very tasty boats with mince, cheese, cherry tomatoes and sauce for baking. I advise everyone)))
Ingredients
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Eggplant
3 piece
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Carrots
1 piece
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Onion
2 piece
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Minced meat
400 g
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Cheese
100 g
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Cherry tomatoes
6 piece
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Sauce
1 pack
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Spices
-
Sunflower oil
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Greens
1 coup
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Garlic
5 tooth
Cooking
Eggplant wash. Cut in half lengthwise and put it in cold water for half an hour (tails I don't cut, they will not allow our eggplants have collapsed during baking). Grind fresh garlic on a fine grater
Carefully cut out the flesh of the eggplant, leaving the wall of the boat about 3-5 millimeters. We put our boats in the preheated oven (180 degrees) for 15 minutes.
In minced meat add salt, freshly ground pepper and Basil.
Cut onions, carrots three on a coarse grater, shred the flesh of the eggplant. Fry vegetables in sunflower oil (carrot - onion - garlic) (eggplant)
Fry the beef in sunflower oil. Add the vegetables in the stuffing.
Stir vegetables and meat. Taste for salt, if a little salt added to taste.
Take out from the oven our boats. Coat each one with sauce for baking (I had a mushroom)
Stuff the eggplant. On top lay the sliced tomatoes.
Daubed on top of the sauce for baking, put on 20 minutes in the oven.
Get our boats out of the oven. Sprinkle with grated (medium grater) and cheese. Put in oven until Golden brown.
Decorate with greens and cherry tomatoes. Bon appetit!
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