Saving at home – Eggplants stuffed with meat sauce

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!


Eggplants stuffed with meat sauce are a rich second course, ideal when you want to prepare something different from the usual.

Let’s start:

EGGPLANTS STUFFED WITH MEAT SAUCE

Ingredients for 4 people: 4 aubergines (not too large) – 1 chopped white onion – a little chopped celery – 1 chopped carrot – 500 g of minced beef or veal – 1 sprig of rosemary – 2 sage leaves – 1 tablespoon of tomato paste – 300 g of provola diced sweet – a little chopped fresh parsley – olive oil – salt

Preparation:

Let’s start with the meat sauce: in a large and capacious pan, sauté half a chopped white onion, 1 piece of chopped celery and a carrot into small cubes in a little olive oil, until all these vegetables are well cooked and softened.

At this point add 500 g of ground beef or veal, then let them brown by crumbling them well with a fork, until they are completely cooked and the liquid they have released will have completely evaporated.

Now add 1 sprig of rosemary, 2 sage leaves and 1 tablespoon of tomato paste, mix well and continue cooking for 5 minutes, after which you can add 200 g of tomato sauceand let it cook for another 30-40 minutes or in any case until the sauce is well cooked and reduced.

Separately prepare the tomato sauce: in a pan placed on a high flame, heat a generous drizzle of olive oil and as soon as it is hot, fry half a chopped white onion, letting it brown and soften.

Then add 400 g of tomato sauce, a pinch of salt and let it cook for 15 minutes or until the sauce is well cooked and reduced. When cooked, turn off the heat and keep it aside.

When both the tomato and meat sauce are ready, take care of the eggplants: wash them well, dry them and cut them in half lengthwise, then with a sharp knife cut out the pulp of the aubergines about 1 and a half centimeters from the edge, then with a spoon extract part of the pulp, obtaining 4 halves of aubergine.

Brown the eggplant pulp in a pan with a drizzle of olive oil until it is well browned and softened.

Fill the eggplant halves with the cooked pulp, a few cubes of provolone cheese (or other melting cheese), then cover everything with the meat sauce and put the aubergines to cook in the preheated oven in static mode at 190 ° C for about 35-40 minutes.

After this time, take the stuffed aubergines out of the oven, serve them together with a little sauce previously prepared and sprinkle them with a little fresh chopped parsley.

If you want to make them even more delicious, you can cover the layer of meat sauce with a little béchamel sauce.

Enjoy your meal!

original recipe: https://www.piccolericette.net/piccolericette/recipe/melanzane-ripiene-di-ragu/?utm_source=Piccole+Ricette+Feed&utm_campaign=dd4b3fdee7-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_f399f80494-dd4b3fdee7-101910797

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