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Main dishes
Sauté in Eggplant Cups
A stunning and juicy hot meat and vegetable dish baked in edible potato and eggplant cups under a melted cheese crust.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the eggplants lengthways into thin strips and soak them in salted water for 15–20 minutes.
2
Slice the potatoes into rounds.
3
Pan-fry the eggplant strips and potato rounds.
4
Wrap a potato round with two eggplant strips to form a little cup.
5
Brown the meat in a pan, then toss in the onions, peppers, and garlic.
6
Stir in the tomato paste and season with salt.
7
Stuff the cups with the filling and top with a generous sprinkle of cheese.
8
For the sauce, briefly sauté the paste in butter, then whisk in the water and salt.
9
Pour the sauce around the edges of the baking dish.
10
Bake at 180–190°C (350–375°F) for 25–30 minutes.
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