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.
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
- 1Cut the eggplants in half lengthwise, remove some of the flesh and rub the inside with salt. After 30 minutes, rinse with cold water.
- 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.
- 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.
- 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.
- 5Before serving, decorate with fresh tomatoes, lettuce and parsley leaves.