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Stuffed Eggplant with Minced Meat
Baked eggplant stuffed with minced pork and vegetables, served in a herb-infused tomato sauce. Prepared without frying, making it lighter and more flavorful.
Ingredients
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COMPONENT to taste
- to taste
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Method
Cut the eggplants in half lengthwise, season with salt, let sit for 15 minutes, then rinse with cold water.
Prepare the filling: combine the minced pork, finely diced bell pepper, onion, garlic powder, cilantro, and parsley, then season with salt and pepper to taste.
Stuff the eggplant halves with the prepared filling.
Make the sauce: coarsely chop a large onion and 2 bell peppers, and cut the tomatoes into pieces.
Sauté the onion and bell pepper, add the tomatoes, paprika, and basil, simmer until done, then stir in fresh herbs and garlic.
Place the stuffed eggplants in a baking dish, pour the sauce over them, and bake in the oven at 180°C until the eggplants are tender (about 40-50 minutes).
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