Stuffed eggplants in the oven
Today I saw small eggplants in the store, so smooth and beautiful, just ideal for stuffing and baking in the oven. The age-old problem of what to cook for dinner solved itself. Moreover, stuffed eggplants are a completely independent dish that does not require an additional side dish. A vegetable salad or chopped vegetables would be an ideal addition.
Adjust servings in the full version
Wash the eggplants and cut them in half lengthwise. Sprinkle with salt and leave for 20-30 minutes.
Then rinse off the salt under running water and squeeze lightly. Using a sharp knife, carefully cut out the center, leaving 1.5 cm on the sides.
While the eggplants are in the salt, we begin to prepare the minced meat. Cut the onion into small cubes. Place in a frying pan with a small amount of vegetable oil. We also cut the eggplant centers there. Fry a little. Add minced meat. Fry. Add salt, pepper, spices.
Pour some water. Sprinkle couscous on top. Instead of couscous, you can add rice boiled until half cooked. Let everything simmer together for 20 minutes. Make sure the filling doesn't burn. Add water if necessary.
The result is a filling like this, soft and crumbly.
Place the eggplant halves in a fireproof dish. Distribute the filling.
Place thin slices of tomatoes on top
and cheese.
Place in a hot oven for 25 minutes.
Serve with fresh vegetables.