Stuffed eggplants II.

Last Updated on October 10, 2024

Aubergines stuffed with a mixture of minced pork, onion, garlic and bacon.

Ingredients:

Sauce for 4 people: 4 pieces of eggplant 60 g breadcrumbs 250 g minced pork 1 pc

td>sliced bacon

1 pc small onion 1 pc garlic cloves 1 tbsp oil ground pepper parsley salt

Procedure:

1. Cut off the stem ends of the rinsed eggplants and remove some of the flesh with a sharp knife
2. Stir in the finely chopped onion and garlic in hot oil, add the meat, finely chopped bacon and sauté for 10 minutes 3. Fill the eggplants with the mixture, sprinkle with breadcrumbs and bake in a moderately heated oven (170 °C), basting occasionally with hot water.

Recommendation:

– Side dish: Boiled potatoes and vegetable salad.