- 1 large eggplant
- 300 g minced beef meat
- 1 onion
- 1 garlic clove
- spices: sea salt, pepper, curry, ginger powder
- 1 cup of cooking cream or sour cream
Cut the eggplant in half, cut it with a knife – as a net, salt and let it stand, to release water and bitterness. In the meantime fry finely chopped onion and meat with the addition of water, add listed spices, but you can also add chopped parsley and the meaty part of the tomato. Now, there’s a trick when it comes to eggplant. To be sure that every part of the eggplant will be baked and soft enough, you should place it in the heated oven before stuffing. Place the scooped eggplant into a preheated oven on ten minutes. Then stuff it with prepared meat mixture, place some cooking or sour cream over it and place in the oven. It should be baked in half an hour. Bake on 220 to 250 degrees depending on the oven.
If you’re in the restriction phase, don’t use cooking cream. You can replace it with egg white whisked with little mineral water.