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Eggplants Stuffed with Beef (Berenjenas rellenas)
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- Cut the eggplants in half lengthwise and hollow them out, leaving a wall about 1 cm thick.
- Soften the baguette in hot milk, then drain and mash it.
- Chop the scooped-out eggplant flesh and mix it with the ground meat, the softened bread and the two eggs. Season with oregano, garlic and parsley until well combined.
- Fill the eggplant halves with the mixture and sprinkle the tops with breadcrumbs.
- Bake in a preheated oven (180 °C) for about 30 minutes.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Berenjenas rellenas (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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