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Eggplants from the oven

updated

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Ingredients for 2 servings:

  • 2 eggplant(s)
  • 1 onion(s)
  • 2 tomatoes
  • 1 bell pepper(s)
  • 100 g minced meat
  • possibly oil
  • 1 tbsp tomato paste
  • e.g. broccoli
  • e.g. corn
  • e.g. peas
  • n. B. carrot(s)
  • 1 cup mozzarella, grated
  • Spice(s) of your choice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

simply

Cut the eggplant into 1 cm thick slices. Slice the tomatoes, onions, and peppers, add them to a pot with the minced meat, and bring to a boil. You can also fry the vegetables and minced meat in oil and add any spices and herbs you like. Preheat the oven to 180°C. Place the eggplants side by side on a small baking sheet. Spread the minced meat on top. If desired, you can also add corn, peas, carrots, and broccoli. Cover the sheet tightly with aluminum foil, place in the oven, and cook for 45 minutes. Sprinkle the mozzarella on top of the eggplants, bake briefly, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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