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Stuffed eggplant

Ingredients:

  • low-fat ground beef or ground chicken breast
  • aubergine
  • tomato
  • red pepper
  • onion
  • garlic
  • olive oil
  • bay leaf
  • black pepper
  • salt
  • 1 tablespoon of grated cheese

Preparation:

Fry the chopped onion in olive oil. When the onion becomes translucent , add tomato (you can remove the skin to avoid a bitter taste), season with pepper.

Wash the aubergine. Do not remove the skin. Cut it in half and remove the pulp, then place the pulp in a hot pan and fry for 5 minutes. Add the ground meat. Season with salt, bay leaf, black pepper and garlic to taste. Cook covered for 15 to 20 minutes.

Fill half of the aubergine with the meat mixture. Sprinkle with grated cheese and bake in the oven until the meat turns brown.You can have it with a salad.

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