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Pork-stuffed Eggplants

Pork-stuffed Eggplants

  • Serves 4
  • Prep time 15 minutes
  • Cook time 32 minutes

Nutrition facts

Per serving: Calories 433, Protein 31 g, Fat 26 g, Carbohydrates 18 g, Fibre 8 g, Iron 2 mg, Calcium 263 mg, Sodium 400 mg

Ingredients

  • Aubergine
    2 small eggplants 400 g (about 1 lb) each
  • Porc haché
    450 g (1 lb) lean ground pork
  • Légumes pour sauce à spaghetti
    375 ml (1½ cups) frozen diced vegetables mix, thawed and drained
  • Sauce pour pâtes aux tomates et quatre fromages
    180 ml (¾ cup) four cheese tomato sauce
  • Mozzarella râpée
    250 ml (1 cup) mozzarella shredded

Also needed

  • 15 ml (1 tbsp) minced garlic

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Cut the eggplants in two lengthwise. Scoop out the middle of the eggplants with a spoon, leaving a 2 cm (¾ in) edge. Chop up the eggplant flesh that has been removed.
  3. In a large bowl, mix the eggplant flesh with the ground pork, mixed vegetables, tomato sauce and garlic. Season with salt and pepper.
  4. Stuff the eggplants with the prepared pork.
  5. Place the stuffed eggplants in a baking dish and garnish with mozzarella. Bake for 30 to 40 minutes, until the meat is cooked.
  6. Cook for another 2 to 3 minutes under the broiler, until the cheese has browned.

 

Serve with

Easy Caesar Salad

In a salad bowl, whisk together 80 ml (⅓ cup) of mayonnaise, 15 ml (1 tbsp) of lemon juice, 10 ml (2 tsp) of chopped capers and 5 ml (1 tsp) of Dijon mustard. Add 500 ml (2 cups) of shredded romaine lettuce, 250 ml (1 cup) of plain croutons, 80 ml (⅓ cup) of crumbled, cooked bacon and 80 ml (⅓ cup) of grated parmesan. Stir.



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