Composition / ingredients
Cooking method
How to make eggplant with tomatoes, minced meat and cheese?
1. Wash the eggplants, cut them in half lengthwise, make notches with a knife on the inside of the entire surface, also make slits on the outside of the skin.
2. Put the prepared halves in a container with salted water and leave to soak for a while while we prepare the remaining ingredients.
3. Peel the onion, cut it with a knife as finely as possible, then fry in vegetable oil (about 20 ml) until transparent and soft.
4. Meanwhile, wash the tomatoes, cut into slices, put them in a frying pan with the onion along with the minced meat, fry for about 7-10 minutes, stirring occasionally.
5. Peel the garlic, pass it through a press, chop the parsley. Put the garlic mush and chopped parsley into the minced meat, add salt and pepper to taste, mix, put in a prepared container.
6. Wash the eggplants under running water, dry them, fry them in the remaining vegetable oil, cut down, for about 3 minutes on high heat, the white side should be thoroughly browned.
7. Then turn the skin down, cover the slice with the prepared stuffing of minced meat and vegetables, cover the pan with a lid, cook for 5 minutes, then sprinkle with grated cheese, cover with a lid and keep it for another 1-2 minutes.
Serve hot.
Bon appetit!
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- A mixture of ground peppers - 255 kcal/100g