stuffed eggplant with minced poultry

stuffed eggplant with minced poultry


I found this recipe some time ago on mylifecookbook. I wanted to make it for some time already, and today was the day. Below is my version of this great eggplant recipe.

Ingredients (for 2 persons):

  • 1 eggplant
  • 100 grams of Greek pasta or risoni
  • 200 grams of minced poultry
  • 1 chili pepper
  • 1 small onion
  • 1 clove of garlic
  • 50 grams of sun-dried tomatoes
  • 0.5 dl white wine
  • herbs: pepper, salt, oregano, chili powder
  • 2 slices of cheddar cheese

Method:

  • Bring water to boil.
  • Cook the risoni as directed on the package.
  • If the risoni is ready, drain and put aside.
  • Preheat the oven to 180 ° C.
  • Cut the chilli pepper, onion and garlic clove finely.
  • Cut the aubergine into 2 halves and cut a piece of the ends so that they can stand upright.
  • Scoop out the inside of the aubergine. It will be filled up later.
  • Process the sun-dried tomatoes and the remains of the eggplant in the food processor into a paste.
  • Heat oil in a pan.
  • Fry the onion and garlic in the pan.
  • Add the chili pepper after a few minutes.
  • Cook for a few minutes and extinguish with white wine.
  • Allow the wine to boil for a few minutes, then add the minced poultry and the pasta of sundried tomatoes and eggplant.
  • Cook until the minced meat is done and then add the risoni. Mix everything together well.
  • Fill the aubergine with the minced meat mixture and finish with a slice of cheddar cheese on top.
  • Put the stuffed eggplant on a piece of baking paper in the oven and let it cook in the oven for 30 minutes.
  • Remove the eggplant from the oven and allow to cool down for a few minutes. It is very hot.
  • Arange the rest of the minced meat around the aubergine and serve.

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