Baked vegetables are frequent guests on my plate. People eat them mostly during the summer season but it is a good choice throughout the whole year either to eat by itself or as a garnish to meat dishes.
The quickest and easiest vegetables to prepare are, of course, sliced vegetables – you just salt them, sprinkle with pepper and pour olive oil over them.
Baked vegetables, however are more preferred as garnish to meat dishes, though, I know people who eat baked vegetables just by itself even if they are not vegetarian.
If you want to be more creative and not just prepare baked vegetables in the usual way, go for a more special version: prepare some filling and stuff or cover your vegetables with it if you want to be fancier 🙂
So, what kinds of vegetables can you stuff? The question is simple but the answer is not. For sure, it is not possible to stuff any type of vegetable. You need to choose vegetables that, first of all, have the right size, secondly, they have a soft consistency. The best ones are therefore: zucchini, tomatoes, eggplant, paprika, mushrooms or potatoes.
This time, I used eggplant. I really like this vegetable grilled. It is also ideal for salads, moussaka and, of course, it’s also great stuffed.
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Rinse the eggplant, dry it then cut it across and gently pull the pulp out from each half. Cover each half with olive oil.
Cut the pulp into big cubes, place the cubes in a frying pan and add minced meat. Fry on a low heat for ten minutes. Afterwards, add canned tomatoes, pressed garlic, salt and pepper, chili flakes and finely sliced mint leaves. Cook on a low heat for another ten minutes, stirring occasionally. When the filling is ready, fill the eggplants with it. Place the eggplants on a baking tray and put them into an oven preheated to 175 degrees Celsius for 30 minutes. 5 minutes before finishing the baking, sprinkle the eggplants with grated Gouda cheese.
Gouda cheese can be replaced with any other type of cheese.
I have not used too much garlic because I cannot eat it, but if you are a fan, you can use two or three instead of just one clove.
From the can, you should use not only the tomatoes but the sauce as well.
Do you like eggplant? If yes, then try our recipe for Eggplant and chickpea salad.
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