Baked Eggplant

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Don't you think the best meal of summer is to run from the sea from the pool and sink into the roast? Eggplant, pepper, zucchini, carrot ... Delicious ...

While the heat is very nice, we eat the cooled version faintly, and when we add tomato sauce and garlic, here's a meal like you like it. We wanted to change this classic summer dish a little and take it from the middle of the table and honor the main course plates. At noon, fried eggplants were flavored with cheddar in the evening and covered with tomato sauce. Let's quickly prepare dinner with that perfect savior of the bakery and again fascinate everyone.

Long live the summer nights, long live every state of eggplant and long life the fries that we will never give up ...

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Ingredients

-2 vegetable eggplants (medium size)
-300g ground beef
-2 onions
-4-5 green peppers
-2 tomatoes
-1 tablespoon tomato paste
-5-6 cloves of garlic
-Black pepper
-Chili pepper
-Salt

For frying the eggplants:

-liquid oil

50 Minutes

4 Servings

How to make

Peel the eggplants variegated and slice them 1cm wide. Fry both sides of it in oil and take it on towel paper.
Take 2 tablespoons of oil into the pan and fry the small cut onion.
Then add the ground beef.
After the mince turns color, add the garlic, finely chopped peppers, and tomatoes.
Continue roasting by adding the spices.
Cook until the tomatoes soften and absorb the water.
Arrange the eggplants in the ovenware and press them lightly with a spoon with a hollow in the middle.
Put on them from the grout. It will take 2-3 spoons. You can adjust it according to the size of the eggplant.
Then transfer the paste you have crushed in 2 glasses of hot water to the oven container.
You can decorate it according to your wishes.
Cook in the oven that you have heated at 180 degrees until the pepper and tomatoes are browned.

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