Austria · Vegetable and Mushroom Dishes · Gluten-free
Baked Eggplant with Meat and Cheese
Eggplant stuffed with meat stuffing is a famous dish in Austrian cuisine, which has absorbed the best of Hungarian, German, Czech and Balkan national dishes.
55 min 260 kcal 4 serves Medium🌾Gluten-free🇦🇹Austria★★★★★4.8· 6 reviews
Ingredients
ServingsMetric
- 300 geggplants
- 200 glamb
- 1 onion
- 1 tomato
- 50 gtomato paste
- 50 grice
- 40 gvegetable oil
- 50 gsour cream
- 50 ghard cheese
- 1 clovegarlic
- to tastegreen salad, parsley, pepper, salt
Method
- Cut the eggplants in half lengthwise, remove some of the flesh and rub the inside with salt. After 30 minutes, rinse with cold water.
- Put the meat through a meat grinder. Chop the eggplant flesh, onion, parsley and peeled tomatoes. Grind garlic. Boil the rice in plenty of salted water and drain. Grate the cheese.
- In a frying pan, fry onion in oil, then eggplant flesh and minced meat. Add tomatoes, rice, garlic, herbs and heat under a lid for a few minutes. Dress with sour cream, season with pepper and salt. Fill the eggplant halves with the stuffing. Sprinkle grated cheese on top.
- Put the eggplants in an oiled baking dish and bake in the oven for 20 minutes. Then pour tomato paste diluted in 100 g of water into the mold and bake for another 5 minutes.
- Before serving, decorate with fresh tomatoes, lettuce and parsley leaves.
FAQ
Young eggplants — no need. Larger ones are better sliced, salted and left for 20 minutes: bitterness and excess moisture will come out. Pat dry with paper towel before baking — otherwise the eggplants will steam in their own juice rather than roast.
Rate this
Rate this recipe
Keep browsing
More dishes from the Austrian archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (1)
Cut the eggplants slightly larger than your instinct suggests for baked eggplant with meat and cheese. Vegetables shrink substantially during cooking. What looks oversized raw will be perfectly portioned on the plate.