Beef Stuffed Eggplant in Tomato Sauce
Start by cutting the eggplants in half, lengthwise.Get one of the halves and place 2 barbecue skewers next to each side of the eggplant. Now cut diagonal slits on the surface, then cut diagonal slits in the opposite direction, forming a crisscross pattern. The skewers will prevent you from cutting the eggplants all the way through.Repeat this process with all eggplant halves.Into a bowl, add the water and the salt and dip the eggplants in it.Grate the onion and set aside.Into another bowl, add the meat, the grated onion, the crushed garlic clove and season with salt, black pepper, oregano, sweet paprika, wheat flour and oil. Mix it all together by hand until fully combined.Fill the eggplant slits with this meat, get a knife and run it over the surface of the eggplant, to make sure the meat is as flat as possible and well spread.Repeat this process with all eggplants.Put oil in a skillet and let it heat up a bit, add the eggplants and let them fry for 2 to 3 minutes on each side.Transfer them to a clean skillet and add the tomato sauce and water, turn the heat to medium and let them cook.When it starts to simmer, add salt and oregano to taste, and give it a little stir.Let it cook for 10 minutes.Serve.
Ingredientes
- 2 Medium Eggplants
- 400g of Ground Beef
- ½ Medium Onion
- 1 Crushed Garlic Clove
- 1 Teaspoon of Salt
- 1 Generous Pinch of Black Pepper
- 1 Teaspoon of Oregano
- ½ Teaspoon of Sweet Paprika
- 1 Tablespoon of Wheat Flour
- 3 Tablespoons of Oil
Sauce
- 1 Sachet of Ready Tomato Sauce (340g)
- 100ml of Water
- ½ Teaspoon of Salt
- Oregano to Taste
Extra
- Oil for Frying
- 1 Tablespoon of Salt
- Water
Modo de Fazer
Start by cutting the eggplants in half, lengthwise.
Get one of the halves and place 2 barbecue skewers next to each side of the eggplant. Now cut diagonal slits on the surface, then cut diagonal slits in the opposite direction, forming a crisscross pattern. The skewers will prevent you from cutting the eggplants all the way through.
Repeat this process with all eggplant halves.
Into a bowl, add the water and the salt and dip the eggplants in it.
Grate the onion and set aside.
Into another bowl, add the meat, the grated onion, the crushed garlic clove and season with salt, black pepper, oregano, sweet paprika, wheat flour and oil. Mix it all together by hand until fully combined.
Fill the eggplant slits with this meat, get a knife and run it over the surface of the eggplant, to make sure the meat is as flat as possible and well spread.
Repeat this process with all eggplants.
Put oil in a skillet and let it heat up a bit, add the eggplants and let them fry for 2 to 3 minutes on each side.
Transfer them to a clean skillet and add the tomato sauce and water, turn the heat to medium and let them cook.
When it starts to simmer, add salt and oregano to taste, and give it a little stir.
Let it cook for 10 minutes.
Serve.
