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Vegetables

Eggplant with minced meat


Ingredients for Making Eggplant with Minced Meat

Filling:

  1. Minced meat turkey (finely ground) 200 grams
  2. Chicken egg 1 piece
  3. White bread 1 slice
  4. Hard cheese 50 grams
  5. Parsley 1 bunch (small)
  6. Salt to taste
  7. Ground black pepper to taste

Other products:

  1. Tomato paste 200 milliliters
  2. Tomato 2 pieces
  3. Eggplant 1 piece (large)
  4. Hard cheese 150-200 grams
  5. Vegetable oil 50 milliliters
  6. Pure water 100 milliliters
  • Main ingredients: Eggplant, Tomato, Turkey, Cheese
  • World Cuisine

Inventory:

Deep plate - 2 pieces, Paper kitchen towels, Cutting board - 3 pieces, Knife - 2 pieces, Deep bowl, Grater, Tablespoon, Glass (capacity 250 milliliters), Plastic wrap, Refrigerator, Stove, Frying pan, Kitchen spatula, Oven , Glass heat-resistant deep bowl, Kitchen gloves, Dish

Cooking eggplant with minced meat:

Step 1: prepare the filling.


First of all, take 1 slice of the driest white bread, put it in a deep plate and pour 50 milliliters of clean water. We keep the flour product in the liquid until softened, it will take no more than 5 minutes.

During this time, we wash eggplant, tomatoes and a small bunch of parsley under cold running water. Dry eggplant with tomatoes and paper towels from excess moisture and set aside, we will deal with them later. Shake greens over the sink from the water, put on a cutting board, chop finely and send into a deep bowl.

Squeeze softened bread from the water and add it to the parsley in a bowl. We put 200 grams of fresh minced meat from turkey there, grate 50 grams of hard cheese on a fine grater, drive in 1 chicken egg, add salt and ground black pepper to taste. Mix with a tablespoon until smooth. The filling is ready, we tighten the bowl with plastic wrap and put in the refrigerator until use, during which time the mixture will become more dense.

Step 2: prepare the eggplant.


Now we start preparing the eggplant, put it on a cutting board and cut the vegetable lengthwise into layers up to 5 - 7 millimeters. We salt them to taste on both sides, put them in a deep plate and stand in this form 20 - 25 minutesso that the layers are saturated with salt.

Step 3: fry the layers of eggplant.


After we turn on the stove to an average level and put a frying pan with 50 milliliters of vegetable oil on it. While the fat is heating up, dip the salted eggplant with paper towels to prevent excess fluid. Then we lower them into the hot oil. Fry the layers on both sides until soft and lightly coated with a golden crust. Important: the eggplant should not be fried too much, just slightly soft plastic!
When they get the right texture and color, we put the eggplant on a paper towel to get rid of excess fat. We cool the eggplant to room temperature and heat the oven to 185 - 190 degrees Celsius.

Step 4: we form eggplant rolls.


When the eggplants have cooled, we take out a bowl of filling from the refrigerator and remove the film from it. We put 1 layer of vegetable on a cutting board, on one of its ends we put 1 tablespoon of the filling and turn it into a tight roll, which in turn is transferred to a glass heat-resistant baking bowl. In the same way, we form the remaining eggplant rolls.

Step 5: bake eggplant with minced meat.


Now pour 50 milliliters of pure water into a glass, add 200 milliliters of tomato paste to it and mix with a tablespoon until smooth.

Then we put tomatoes on a cutting board, cut from each fruit the place on which the stalk was attached, and cut them into cubes up to 7 millimeters.

150 - 200 grams of hard cheese are cut into layers on a clean board, its amount can be adjusted to taste, but the more, the tastier the dish.

We spread the cheese on eggplant rolls, sprinkle it with a layer of chopped tomatoes, pour the tomato mixture into the same container and send it to the preheated oven on 30 minutes. After the required time has passed, remove the form from the oven, holding it with kitchen tacks, arrange the fragrant rolls in portions on plates and serve to the table.

Step 6: serve the eggplant with minced meat.


Eggplant with minced meat is served hot as a second hot dish. If desired, each portion of this aroma can be sprinkled with homemade sour cream, mayonnaise or cream. This dish does not need any other additions, except perhaps a piece of fresh homemade bread. Enjoy it!
Enjoy your meal!

Recipe Tips:

- You can add any spices you like to the filling that are suitable for cooking meat or vegetable dishes, for example savory, sage, turmeric, white pepper, curry, marjoram and many other types of spices.

- The choice of forcemeat in this recipe is not important, if you wish, you can use any other type of forcemeat, such as beef, chicken, veal, pork or "Assorted" of several types of meat. But the main thing is that it be crushed very finely!

- In the same way you can cook rolls from zucchini.

- Instead of tomato paste and water, you can use 250 milliliters of tomato juice.