Eggplant stuffed with baked in the oven - like eggplant bake in the oven, with a step by step recipe photos
Eggplant on Algerian - a baked eggplant stuffed with minced meat, cheese, tomatoes and nuts. These stuffed eggplant - simple technology, but very tasty and spectacular dish. It is both satisfying and easy. Although all of its components can be found on the shelves all year round, it is better to cook in the season when all the vegetables come to the table straight from the garden. My recipe with step by step to make a photo will help you to prepare this delicious dish of eggplant.
For stuffing pick up fresh young sinenkie medium size. Yet we need to minced meat (Authentic Recipe - lamb or veal, but tasty, and will be with a conventional, mixed beef and pork), cheese, a handful of walnuts, a little vegetable oil, salt and spices. Of vegetables - onions (or shallots), carrots, peppers, strong meaty tomatoes, herbs (basil, parsley, celery).
How to cook eggplant stuffed with minced meat, tomato and cheese in the oven
In Sinenky remove the stalk. The fruits of my, obsushivayut, cut in half lengthwise and remove the core, leaving a layer of pulp of about 1 cm. It is convenient to do it with a knife and tablespoon. First, an incision the pulp with a knife around the perimeter, retreat to the desired thickness, and being careful not to damage the skin. We are doing a few notches up and down, and then, gently spoon choose to get "cubes".
These boats eggplant and sprinkle with coarse salt and set aside for a while to left extra juice.
Go to the stuffing. Vegetables shinkuem small cubes, but you can use the blender.
On tolstodonnoy pan warm up a couple of tablespoons of vegetable oil and begin to saute over medium heat for all the components of meat. The first tab are onions and carrots.
When the onion is translucent and carrots soften slightly, spread on a pan peppers and minced meat. We continue to sauté, stirring constantly.
The pulp eggplant also shred, spread on a pan, mix it with the rest of the meat, salt, dressed with pepper, warm up for a few minutes and is set aside. Upon request and your own taste, you can add minced fresh or dried aromatic herbs, garlic, grated nutmeg and dried ginger. Everyone chooses those spices that he likes.
walnut kernels must be carefully go through, not to leave particles of shells or partitions.
Nuts grind in a mortar or a knife, but not too finely.
C "boats" eggplant wash off or paper towels to erase the liberated juice and excess salt, sprinkle in chopped walnuts, lightly squeezing them in the flesh. We laid down on the little blue skin lightly oiled baking sheet and send in the oven to grill mode for a few minutes. Signal readiness at this stage will be a bright aroma of toasted nuts.
We fill podpechennye eggplant-boats meat and vegetables meat and return to oven for 15-20 minutes at 220-240 degrees.
Almost ready baked dish from the oven, spread the stuffing on top of slices of fresh tomatoes, you can sprinkle pepper or spicy dried herbs.
The final touch - a layer of tomatoes and sprinkle with coarsely grated cheese and send the pan for a few minutes in the oven for grilling.
When the tomato juice will give, and the cheese melts and browns, stuffed eggplants Algerian ready to serve.
As a side dish is best suited fresh vegetables, salad, aromatic herbs.
This is a light, reduced calorie, juicy, tasty and nutritious baked dish can be served for lunch or dinner. And if you do not overdo it with hot spices, such stuffed eggplant can be incorporated in a medical or dietary menu.