Introduction
Stuffed eggplants are a delightful and versatile dish that combines the rich flavors of ground veal, tomatoes, and mozzarella cheese, creating a satisfying meal that is both hearty and comforting. This recipe provides a perfect balance of savory taste and wholesome ingredients, making it ideal for a family dinner or a special occasion.
Detailed Ingredients with measures
Eggplants – 2 large
Ground veal – 400 grams
Tomato sauce – 300 grams
Mozzarella cheese – 200 grams
Onion – 1 medium, finely chopped
Garlic – 2 cloves, minced
Olive oil – 2 tablespoons
Fresh basil – a handful, chopped
Salt – to taste
Black pepper – to taste
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time – 30 minutes
Total Time – 45 minutes
Yield – 4 servings
Detailed Directions and Instructions
Preparing the Eggplants
Cut the eggplants in half lengthwise. Score the flesh in a diamond pattern while being careful not to cut through the skin. Lightly sprinkle salt over the cut surfaces and let them sit for around 30 minutes to draw out moisture.
Cooking the Filling
In a skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent. Incorporate minced garlic and cook for an additional minute. Add the ground veal and cook until browned. Season with salt, pepper, and herbs. Stir in canned tomatoes and simmer for about 15 minutes.
Preparing Eggplants for Baking
After 30 minutes, rinse the eggplants to remove excess salt and pat them dry with a paper towel. Heat more olive oil in the skillet and lightly fry the eggplant halves, cut side down, for a few minutes until golden.
Assembling the Dish
Fill each eggplant half generously with the veal and tomato mixture. Top with slices of mozzarella cheese.
Baking the Stuffed Eggplants
Preheat the oven to 180°C (350°F). Place the stuffed eggplants in a baking dish and add a splash of water to the dish. Cover with aluminum foil and bake for approximately 30 minutes. Remove the foil and allow to bake for an additional 15 minutes until the mozzarella is bubbly and golden.
Serving the Dish
Once out of the oven, let the dish cool for a few minutes. Serve the stuffed eggplants hot, garnished with fresh herbs if desired.
Notes
Choosing Eggplants
Select firm and glossy eggplants for the best texture and flavor.
Alternative Proteins
Ground beef or turkey can be used as alternatives to veal in the filling.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
Vegetarian Option
To make a vegetarian version, replace the meat with a mixture of sautéed mushrooms and lentils.
Cook techniques
Preparing the Eggplants
Wash the eggplants thoroughly and cut them in half lengthwise. Scoop out some of the flesh to create a cavity for the filling, being careful not to pierce the skin.
Making the Filling
Sauté diced onions and garlic in a pan until translucent. Add minced veal and cook until browned. Mix in chopped tomatoes, seasoning, and herbs to develop the flavors.
Assembling the Dish
Fill the hollowed eggplant halves with the veal mixture. Top generously with slices of mozzarella cheese before baking.
Baking
Place the stuffed eggplants in an oven preheated to a suitable temperature. Bake until the eggplants are tender and the cheese is beautifully melted and golden.
FAQ
Can I use other types of meat for the filling?
Yes, you can substitute minced veal with ground beef, turkey, or a meat alternative for a vegetarian dish.
What can I serve with stuffed eggplants?
Stuffed eggplants pair well with a side salad, rice, or crusty bread to soak up the delicious juices.
How long does it take to bake the eggplants?
Baking time can vary, but it generally takes about 25-30 minutes until the eggplants are soft and the cheese is bubbly.
Can I prepare stuffed eggplants in advance?
Yes, you can prepare and assemble the stuffed eggplants a day ahead. Just store them in the refrigerator and bake when ready to serve.
Conclusion
The stuffed eggplants with veal, tomatoes, and mozzarella offer a delicious and hearty meal that beautifully combines flavors and textures. This dish not only satisfies the taste buds but also makes for an impressive presentation, perfect for any occasion.
More recipes suggestions and combination
Stuffed Bell Peppers
Try using a mix of ground turkey, quinoa, and seasonal vegetables to create a lighter alternative that is still packed with flavor.
Zucchini Boats with Cheese and Herbs
Hollow out zucchini and fill them with a mixture of ricotta, Parmesan, and fresh herbs for a refreshing and healthy option.
Eggplant Parmesan
Layer slices of fried eggplant with marinara sauce and mozzarella, then bake until bubbly for a comforting classic.
Moroccan Spiced Stuffed Tomatoes
Fill ripe tomatoes with a mixture of lamb, spices, and couscous for a fragrant and vibrant dish.
Vegetable Lasagna
Use thin slices of eggplant and zucchini between layers of pasta, ricotta, and marinara for a delicious vegetarian lasagna.
Chickpea and Spinach Stuffed Portobello Mushrooms
Create a filling with chickpeas, spinach, and feta cheese to stuff into large portobello caps for a hearty and savory option.