Meat-Stuffed Eggplant/Berenjenas Rellenas de Carne

[the_cooking_mom]

Сделала вчера на ужин. Мне показалось блюдо вкусным и достаточно диетичным, сегодня будем фарш подъедать.

You can use the ground meat of your choice—beef, pork, lamb, or chicken--for this tasty stuffed eggplant, spiced with freshly grated nutmeg. I prefer ground chicken thighs. With a salad on the side, it makes a light luncheon or supper dish. Cured Manchego cheese is best for topping the eggplant.

Serves 6.

3 medium eggplants (about 12 ounces each)
3 tablespoons olive oil
¼ cup chopped bacon
1 cup chopped onion (1 medium onion)
4 cloves chopped garlic
¼ teaspoon cumin seeds
1 pound ground meat
1 teaspoon salt
Grated fresh nutmeg (about 1/16 teaspoon)
Freshly ground black pepper
½ cup fresh or canned tomato sauce
½ cup water
3 ounces grated Manchego cheese (1 cup)
Smoked pimentón (paprika)
Tomato sauce to accompany the eggplant (see recipe below)

Preheat oven to 375ºF.

Remove and discard stems and leaves from eggplants. Cut the eggplants in half lengthwise. Slash the flesh at 1 ½-inch intervals. Place the eggplants in a single layer in an oven pan and brush with 2 tablespoons oil. Bake until fork-tender, about 20 minutes. Alternatively, place the eggplant halves cut-side down, two at a time, on a microwave-safe plate. Cover with plastic wrap. Microwave on high for about 4 minutes. Drain off accumulated juices.

While eggplant is baking, heat remaining 1 tablespoon of oil in a large skillet and sauté the bacon 1 minute. Add the onion and garlic and fry 3 minutes. Add the cumin seed and the ground meat and continue frying on high heat, breaking up the meat, until it loses its red color, 2 to 3 minutes. Add salt, nutmeg, pepper, tomato sauce, and water. Bring to a boil, then reduce heat and simmer, covered, 20 minutes.

When eggplant is cool enough to handle, scoop out the flesh and reserve the shells. Chop the flesh and add it to the meat in the skillet. Uncover the skillet and cook 5 minutes more or until most of liquid has cooked away.

Arrange the eggplant shells in a single layer in baking pan. Spoon the meat filling into the shells. Top with the grated cheese. Sprinkle with pimentón. Add enough water to cover the bottom of the pan.

Bake, uncovered, until cheese is melted and filling is bubbling, 15 minutes. Allow to stand 10 minutes before serving.

Источник: http://mykitcheninspain.blogspot.com/2015/09/recovering-summer.html#comment-form

Подавала с очень вкусным итальянским соусом:

28 г помиродов
2 ст.л. оливкового масла
1/3 красной луковицы
4 зубчика чеснока
хлопья красного перца по вкусу

Помидоры изменльчить в блендере, разгреть масло, обжарить лук и чеснок, добавить помидоры, соль, черный и красный перец, дать закипять, накрыть крышкой и тушить на маленьком огне 30 минут.