Blubb0rs baked eggplant

Ingredients for 3 servings:

• 2 m.-large eggplant(s)
• 500 g minced meat (mixed)
• 1 egg(s)
• 2 tbsp breadcrumbs
• 1 tbsp basil
• 1 tsp oregano
• 1 onion(s)
• 1 jar tomato peppers
• 100 ml cream, sour cream, milk or crème fraîche
• 2 slice(s) ham, cooked
• 2 packs of tomatoes, chopped
• salt and pepper
• 150 g cheese, for topping (Gouda)
• Paprika powder, hot
• Garlic
• oregano
• Spice mix, Italian

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mediterranean cuisine to feast on

Wash the eggplants, cut them lengthwise, and cut a lattice pattern about 1-2 cm into the flesh. Bring plenty of water to a boil and simmer the halves for about 10 minutes, then let them cool. During this time, prepare the filling: finely chop the onion and sauté until translucent. Add the minced meat and the cooked ham, which has been torn into small pieces, and fry well. Season. Place the drained tomatoes and peppers (you can also use fresh peppers if you like) in a large bowl and mix with the minced meat mixture, the egg, and the breadcrumbs. Once the eggplants have cooled, simply scoop out the previously cut lattice with a spoon (you’ll end up with nice little cubes) and add half of the filling mixture. Season the mixture generously with the spices and fill the eggplants. Make a sauce from the packets of small tomato pieces: season the contents with your choice of spices and mix with the cream. Place the stuffed eggplants in a fireproof casserole dish and pour the sauce over them. Any leftover stuffing can be incorporated into the sauce. Now top/sprinkle the eggplants with the cheese and bake for about 20-25 minutes at 200°C. Serve with rice or baguette.