John Myers
Ingredients for 4 servings:
- 2 large eggplants
- 500 g minced meat
- 400 g sour cream
- 250 g tomatoes, pureed
- 1 onion(s)
- 2 cloves garlic
- 1 handful of herbs, fresh (chives, parsley, dill) or frozen herbs
- some mustard
- salt and pepper
- Paprika powder
- possibly breadcrumbs
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
filled with minced meat, a delicious summer dish.
Halve the eggplants crosswise and scoop out the flesh with a spoon. Finely chop the flesh and mix it in a bowl with the minced meat, finely chopped onion, garlic (pressed or minced), mustard, spices, breadcrumbs, and passata. Fill the eggplants with the minced meat mixture. Place in a baking dish and bake in the oven for 40 minutes at 200°C (170°C fan-assisted). Meanwhile, mix the sour cream with the finely chopped herbs. After 30 minutes of baking, spread the sour cream over the eggplants and bake for the last 10 minutes. Serve with rice.
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