American Style Stuffed Eggplant
Ingredients
- 2 pcEggplant (aubergine) (halved and hollowed)
- 400 gGround beef 15% fat (fresh)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 2 pcRound tomato (small dice)
- 50 gParmesan cheese (grated)
- 30 gBreadcrumbs (fine)
- 3 tbspExtra virgin olive oil
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pinchThyme (leaves only)
Method
Tender eggplant flesh mixed with seared ground beef. The parmesan and breadcrumb crust must be golden and crunchy to the bite.
- 1
Cut eggplants in half lengthwise. Scoop out the flesh with a spoon, leaving a 1cm border so the shell remains firm. Roughly chop the extracted flesh.
- 2
In a pan with oil, sweat the chopped onion and garlic. Add the ground beef and eggplant flesh. Let the vegetation water evaporate until the meat starts to brown and slightly stick to the pan.
- 3
Stir in the finely diced tomatoes and thyme. Let reduce over medium heat until the sauce coats the back of a spoon. Season with salt and pepper.
- 4
Fill the eggplant shells with the stuffing. Mix the parmesan and breadcrumbs, then sprinkle generously on top. Bake at 200°C until the crust is deep brown and the juices are bubbling.
Frequently asked questions
How do you get this dish right?
- If the eggplant shells tilt in the dish, slice a thin piece off the bottom to create a flat base.
- The filling is ready when the oil begins to separate from the tomato, indicating thorough cooking.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain the crunch.
