John Myers
Stuffed Eggplant on Tomato Sauce
The perfect stuffed eggplant on tomato sauce recipe with a picture and simple step-by-step instructions.
- 2 Eggplants, á approx. 150 g
- 200 g Ground beef
- 1 Onion, great
- 2 Clove of garlic
- 75 g Red peppers
- Salt
- Pepper from the grinder
- 1 pinch Cayenne pepper
- 2 tsp Tomato paste
- 75 ml Clear broth
- 400 ml Coarsely sieved tomatoes
- 12 Stems Thyme
- 75 g Sour cream
- 75 g Feta
- 4 tbsp Olive oil
- Wash the aubergines and cut in half lengthways. Remove the pulp with a spoon, leaving a 1 cm wide rim all over, add salt and let it steep for 30 minutes. Pat the eggplants dry with kitchen paper.
- Wash the peppers, cut in half and remove the white dividers. Cut one half of the pepper into small pieces.
- In the meantime, peel the onion and dice it finely. Peel garlic and chop finely. Fry the mince, finely crumbled, in a coated pan, turning it vigorously. Add the paprika, half of the onion and the garlic, continue to fry for approx. 3 minutes, turning. Season with salt, pepper and cayenne pepper. Add the tomato paste, sweat briefly, deglaze with the stock, bring to the boil and simmer for 2-3 minutes. Remove from the stove and set aside.
- Preheat the oven to 200 ° C.
- Wash the thyme, shake dry and shred coarsely.
- For the tomato sauce, heat 2 tablespoons of olive oil in a saucepan and sauté the other half of the onion cubes and garlic. Add the tomatoes and half of the thyme and bring to the boil. Simmer for about 5 minutes while stirring. Season to taste with salt and pepper.
- Heat the remaining olive oil in a pan. Fry the 4 aubergine halves with the cut surface facing down until golden brown. Remove. Distribute the mince evenly in the halves. Spread the tomato sauce on 2 of the 4 casserole dishes (depending on whether it is a main course or a starter). Put stuffed eggplants on top. Bake in the preheated oven for 20 minutes.
- Finely crumble the feta and add to the sour cream, mix both together. Season with pepper. After the baking time, distribute the feta and sour cream mixture evenly on the halves and sprinkle with the remaining thyme. Bake for another 10 minutes.
- Fresh ciabatta, flatbread or rice tastes good with it.
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