Eggplant stuffed with ground beef for a simple and delicious lunch

for some rich Stuffed Eggplant there are many options, today we will make a filling with Ground beef Y vegetables. But first, we will tell you how to remove the bitterness from the eggplants. You have to cut them in half, then make some not very deep cuts on the pulp and sprinkle salt. Let them “sweat” for about 15 minutes, then rinse and dry with a paper towel. They are there ready to use.

This recipe will also take vegetables, cheese Y mushroomsbut you can substitute for the vegetables you have in your fridge.

We will finish the cooking in the oven so that the gratin cheese remains. The aubergine is a fruit with firm flesh, so that it remains like a casserole we will cook it briefly and thus we will have the pulp.

Ingredients:

• 3 eggplants
• 200 grams of ground meat
• 1 medium onion
• 1 red bell pepper
• 1 green bell pepper
• 100 grams of mushrooms
• 100 grams of string cheese
• Salt
• Pepper
• olive oil

Preparation:

We wash the aubergines, cut them into halves and make them sweat as indicated in the note. Then we put the halves on a plate, with a little oil, we bake for 10 minutes to get part of the pulp. We booked.

Then we wash and disinfect the rest of the vegetables. Chop the onion and peppers, cut the mushrooms into quarters. In a pan, sauté the onion and the peppers, when they are tender, add the meat and season, let it cook for about 5 more minutes. Add the eggplant pulp and mix.

Finally, we stuff the aubergines, sprinkle with cheese and bake for 5 more minutes and that’s it!