Stuffed eggplant with lamb and tomato sauce

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1h20

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Easy

A fragrant casserole with stuffed eggplants, lamb, and mozzarella and sweet cherry tomatoes, which provide a nice balance and sauce.

A fragrant casserole with stuffed eggplants, lamb, and mozzarella and sweet cherry tomatoes, which provide a nice balance and sauce.
Kitchen must haves
Ingredients

What do you need?

Quantity: 4P

4 eggplants
800 g lamb mince
1 onion
2 cloves of garlic
250 g mixed color cherry tomatoes
300 g cooked waxy potatoes
1 tbsp oregano
200 g mozzarella
Radishes
Radish pesto

4 eggplants
800 g lamb mince
1 onion
2 cloves of garlic
250 g mixed color cherry tomatoes
300 g cooked waxy potatoes
1 tbsp oregano
200 g mozzarella
Radishes
Radish pesto
Preparation method

How do you make this?

Cut a vertical edge off the eggplant, make some incisions with a knife, and scoop out the eggplant with a teaspoon.

Finely chop the filling and the cut-off edge of the eggplant and sauté in some oil with chopped garlic and onion, pour into a bowl and let cool.

Take a large baking dish, place the tomatoes and leftover potatoes in it.

Wash the radishes, set aside the leaves for the pesto, and add the radishes to the baking dish.

Cut the mozzarella into cubes and add to the bowl with the sautéed eggplant.

Also add the minced meat and season with oregano, pepper, and salt.

Spread over the eggplants and place the eggplants among the vegetables.

Bake for 35 minutes at 190 ° with low steam in the steam oven.

Meanwhile, make the pesto.

Put all the ingredients in a blender, add water to achieve the desired texture.

Serve at the table with the stuffed eggplants.

You can also replace the potatoes with pasta or rice.

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.