← All recipes

🍽️ Stuffed Eggplants with Minced Meat and Tomato Sauce

393 kcal · 30 min · 4 servings

Ingredients

• 800 g eggplants (4 eggplants)
• salt
• 1 onion
• 800 g tomatoes (can; drained weight)
• 2 garlic cloves
• 0.5 bunch parsley
• 6 sage leaves
• 6 tbsp olive oil
• 200 g beef mince
• 2 tsp spelt whole wheat flour
• 125 ml milk (3.5% fat)
• 2 tbsp whole wheat breadcrumbs
• 20 g butter
• pepper (from the mill)

Instructions

1. 1. Wash the eggplants under running water and dry them with a kitchen towel.
2. 2. Cut off the tough stem ends at the top of the eggplants.
3. 3. Cut each eggplant in half lengthwise.
4. 4. Score the flesh of the eggplant halves with a knife in a cross-hatch pattern.
5. 5. Make sure to leave a border of about 1.5 centimeters intact at the bottom so the skin is not cut through.
6. 6. Generously salt the prepared eggplants and let them sit for 30 minutes to draw out moisture.
7. 7. Peel the onion and chop it finely.
8. 8. Peel the garlic clove and chop it finely as well.
9. 9. Wash the parsley and sage under cold water.
10. 10. Shake off the water from the herbs and chop them finely.
11. 11. Bring a pot of water with salt to a boil.
12. 12. Blanch the eggplants briefly in the boiling salted water.
13. 13. Remove the eggplants from the water and let them cool slightly.
14. 14. Carefully scoop out the flesh from the skin using a spoon or knife.
15. 15. Leave a small border of the flesh in the skin.
16. 16. Place the empty eggplant halves into a greased baking dish.
17. 17. Heat 3 tablespoons of olive oil in a large pan.
18. 18. Sauté the chopped onions in the hot oil until translucent.
19. 19. Add the minced meat to the pan.
20. 20. Brown the meat, breaking it into crumbles, until it has changed color.
21. 21. Dust the meat with flour and stir briefly.
22. 22. Stir in the milk and let the mixture simmer briefly.
23. 23. Add the previously scooped-out eggplant flesh to the meat mixture.
24. 24. Season the filling with salt, pepper, and the chopped herbs.
25. 25. Simmer everything for a few minutes while stirring.
26. 26. Remove the pan from the heat.
27. 27. Fill the eggplant halves in the baking dish with the meat mixture.
28. 28. Sprinkle the stuffed eggplants with breadcrumbs.
29. 29. Place small flakes of butter on top of the breadcrumbs.
30. 30. Preheat the oven to 180 degrees Celsius (convection: 160 degrees Celsius).
31. 31. Bake the casserole in the preheated oven.
32. 32. Heat the remaining olive oil in a small pan.
33. 33. Sauté the chopped garlic in the oil until translucent.
34. 34. Add the tomatoes with their juice to the pan.
35. 35. Mash the tomatoes with a potato masher.
36. 36. Season the sauce with salt and pepper.
37. 37. Let the sauce reduce slightly.
38. 38. Spread the tomato sauce evenly over the casserole.
39. 39. Do this 10 minutes before the end of the baking time.

Nutrition per serving

• kcal: 393
• Protein: 17 g · Fett/Fat: 28 g · Carbs: 18 g