Eggplant Stuffed with Chopped Beef and Capers

Autumn is the season of vibrant eggplants. I want to share with you a recipe for original boats that will be a great dinner!

Ingredients

• eggplant 300 g
• ground beef 200 g
• capers 10 g
• tomatoes in their own juice 110 g
• pitted olives 90 g
• gouda cheese 100 g
• onion 100 g
• port 80 g

Directions

1. Wash all vegetables. Remove the stem from the eggplant. Using a knife and a teaspoon, remove the eggplant pulp, leaving the walls about 3-4 mm thick. Chop the pulp at random into small pieces of 1x1 cm. Turn the oven on at 180-200 ° C. If the tomatoes in their own juice are not chopped, then punch them with a blender.
2. Pour the eggplant pulp with salt and set aside for 5-7 minutes. Then wash it under running water. Cut the onion into 1 x 1 cm cubes. Cut the olives in half. Cut the cheese into thin slices.
3. Add oil to a pan heated over high heat and fry the onion, stirring occasionally, for about 3-4 minutes. Then add the minced meat and continue to fry for about 5-7 minutes.
4. Then add the eggplant pulp and fry, stirring occasionally, for about 4-6 minutes. Add capers, olives, port and evaporate, stirring for 1-2 minutes.
5. Pour chopped tomatoes in their own juice to the minced meat, salt and pepper to taste, mix.
6. Stuff the eggplants, top with the slices of cheese and place on a baking sheet in the oven for 10-14 minutes. Take the finished stuffed eggplant out of the oven, put it on plates and serve. Enjoy your meal!