Name: Eggplant stuffed with minced meat
Yield: 6
Cuisine: cuisine
Ingredients: 6 large aubergines; 5 medium carrots; 500 g. of pork and minced beef (250 g of pork and 250 g of beef) Carne Villamaría; 200 g of arrows; 2 large onions; 1 large red bell pepper.; 5 cloves of garlic; 2 medium leeks; 150 g cherry tomatoes or a tomato; Salt and black pepper (to taste), a pinch of ground cumin, some basil leaves, oregano, parsley, add what you like the most.; Extra virgin olive oil (about 150 ml); 200 ml of béchamel and grated cheese to gratin that you like the most.; 1 glass of white wine

What are you going to prepare for dinner today? What do you think of some special aubergines stuffed with meat? We are going to make them very very light so that they feel great and you can enjoy a delicious dish tonight.

Eggplant stuffed with minced meat

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This recipe for Eggplant stuffed with minced meat is spectacular, everyone at home will love it

Ángela

Kitchen: cuisine
Recipe type: meat
Rations: 6

Total time:

Ingredients

6 large aubergines
5 medium carrots
500 g. of pork and minced beef (250 g of pork and 250 g of beef) Carne Villamaría
200 g of arrows
2 large onions
1 large red bell pepper.
5 cloves of garlic
2 medium leeks
150 g cherry tomatoes or a tomato
Salt and black pepper (to taste), a pinch of ground cumin, some basil leaves, oregano, parsley, add what you like the most.
Extra virgin olive oil (about 150 ml)
200 ml of béchamel and grated cheese to gratin that you like the most.
1 glass of white wine

Preparation

Cut the aubergines in two halves, and put them in a container with salted water. Let them rest for about 15 minutes. Then we wash them and dry them with absorbent paper. Season with salt, black pepper and a little olive oil.
We preheat the oven to 190 degrees and bake for about 15 minutes.
After that time, we take them out of the oven and let them cool. We empty them carefully with a small spoon and reserve the pulp.
We chop two onions, two leeks, the red pepper and the very fine garlic. We also peel and chop the carrot.
In a saucepan we put the olive oil and we put the onions and the chopped leek with a little salt so that they sweat and we let everything sauté for about 12 minutes over medium heat. Add the garlic, and let it brown for about 3 minutes. After that time, we added the carrots and red pepper. We poached everything over low heat for about 15 minutes.
We wash and chop the mushrooms and add them to the rest of the vegetables. Season the meat and add it together with all the vegetables and add oregano.
Sauté everything for about 5 minutes over medium heat without stopping stirring.
We add the aubergine pulp that we had reserved and the tomatoes cut in half. Add the white wine and let everything reduce for another 10-15 minutes.
Prepare the oven at 180 degrees and stuff the aubergines. We sprinkle them with the grated cheese that we like the most and cook them au gratin for 5 minutes at 180 degrees.
Once done, we take them out of the oven and assemble our plate.

To dinner!

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Recetín

Eggplant stuffed with minced meat