Grilled eggplant with meat
When grilling the eggplant, lightly press it down with a spatula while cooking to prevent it from separating from the meat. You can also use potato starch instead of wheat flour. This stuffed eggplant dish has a different flavor than bell peppers
How to make it
1
Put all of ingredient A into a bowl, mix well, and divide into four equal portions
2
Remove the stems from the eggplants, cut them lengthwise into 1 cm wide slices, and sprinkle salt, pepper, and flour evenly over them
3
Place the 1 between two pieces of dough and coat with flour
4
Heat olive oil in a frying pan and cook the eggplant from step 3 over medium heat until both sides are browned and thoroughly cooked
5
Place the mixture from step 4 into a bowl and top with warm tomato sauce, Parmesan cheese, and parsley
material
-
- eggplant
- 160g
-
- Onion
- 80g
-
- salt
- 3g
-
- coarsely ground black pepper
- 3g
-
- cake flour
- 10g
-
-
olive oil
!
- 3 tablespoons
-
olive oil
-
[A]
- Mixed ground meat
- 100g
-
- breadcrumbs
- 2 tablespoons
-
- milk
- 1 tablespoon
-
- Parmesan cheese
- 2 tablespoons
-
- Beaten eggs
- 1/2 piece
-
- Chopped parsley
- 1g
-
- salt
- 1g
-
- coarsely ground black pepper
- 1g
-
- You can use store-bought tomato sauce as a base.
- 2 tablespoons
-
- Parmesan cheese
- 1 tablespoon
-
- Chopped parsley
- 1g
[PR]
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