Stuffed Eggplant In Tomato Sauce

Stuffed Eggplant In Tomato Sauce


  • 6 eggplants
  • 1 onion
  • 400 g minced beef
  • 2 garlic cloves
  • 1/2 teaspoon paprika
  • 150 ml tomato juice without sugar
  • 400 g pelati tomato
  • 1/4 bunch of parsley
  • 200 ml vegetable broth
  • sea salt, pepper
  • allowed oil for frying


Wash eggplants and cut them little vertically in the middle and scoop out pulp taking care not to damage the walls of eggplant. Briefly blanch scooped eggplants in boiling water and then drain them. Cut the pulp into cubes. Peel onion and cut into cubes and mash garlic. On a little oil fry onion, then add minced meat and fry until it change color. Pour tomato sauce, add paprika, chopped pulp of eggplant and spices per your taste. Cook until the sauce is thickened, and the excess liquid does not evaporate. At the end of cooking add mashed garlic and chopped parsley. Grind pelati tomato and mix with the broth. Pour into baking dish and arrange stuffed eggplants. Cover with aluminium foil and bake in preheated oven on 200 degrees about 30 minutes. Then remove foil and continue baking for more ten minutes.

Stuffed Eggplant In Tomato Sauce

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