Greek Stuffed Eggplants
Eggplants baked with a savory meat and tomato filling.
Ingredients
- Eggplants2 pcs
- Beef mince500 g
- Canned tomatoes400 g
- Onion1 pcs
- Garlic3 cloves
- Olive oil2 tbsp
- Hard cheese180 g
Instructions
Preheat the oven to 180-200°C.
Prepare eggplants, canned tomatoes, onion, garlic and beef mince: cut, boil, or saute the components that need precooking.
Arrange beef mince, eggplants, canned tomatoes and onion in the dish in layers or as an even mixture.
Add hard cheese and olive oil as the topping, cheese, sauce, or aromatic part.
Bake until browned on top and fully cooked inside.
Let the dish rest for 5-10 minutes and serve.
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