Stuffed eggplants stewed in tomato juice
Author:
Cooking Together
Servings: 2
Cooking time: 40 min
An easy dish in the form of eggplant with ground beef stewed in tomato juice
Ingredients
| eggplants (thick) 2 pieces |
| tomato juice 600-700 ml |
| onions 100 g |
| vegetable oil 20 ml |
| TO TASTE: |
| salt |
| sugar |
| black pepper |
| rosemary |
| BUTTERING: |
| ground beef 400 g |
| sweet pepper 120 g |
| garlic 3 cloves |
| parsley 10 g |
| TO TASTE: |
| salt |
| black and red pepper |
| smoked paprika |
| meat seasoning |
Instructions
Step 1
For the stuffing, chop the pepper, garlic and parsley and combine with the minced meat. Add salt and spices and mix.
Step 2
In a saucepan, fry the chopped onion in oil. Add rosemary, sugar, tomato juice, salt and pepper. Bring to the boil.
Step 3
Crush the eggplants with a rolling pin, cut them from the tail to the top. Press the flesh inside with your fingers and fill the eggplants with the stuffing.
Step 4
Make meatballs out of the remaining minced meat. Simmer them together with eggplants in tomato juice for 25 minutes. Bon appetit!
