Austria · Vegetable and Mushroom Dishes

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✻4 servings✻260 kcal
Baked Eggplant with Meat and Cheese

Ingredients

  • eggplants300 g
  • lamb200 g
  • onion1
  • tomato1
  • tomato paste50 g
  • rice50 g
  • vegetable oil40 g
  • sour cream50 g
  • hard cheese50 g
  • garlic1 clove
  • green salad, parsley, pepper, saltto taste

Method

  1. 1Cut the eggplants in half lengthwise, remove some of the flesh and rub the inside with salt. After 30 minutes, rinse with cold water.
  2. 2Put 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.
  3. 3In 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.
  4. 4Heat the oven to 190°C before you start filling. Put the eggplants in an oiled baking dish and bake uncovered for 20 minutes. Then pour tomato paste diluted in 100 g of water into the dish and bake for another 5–10 minutes, until the cheese is golden and a fork slides into the eggplant without resistance.
  5. 5Before serving, decorate with fresh tomatoes, lettuce and parsley leaves.