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Cheese-topped beef and eggplants

September 20, 2004 
Filed under Asia & beyond, Healthy veggies, Mighty meaty

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Ingredients :

3-5 eggplants, depending on their size
1/2 k. of ground sirloin
2 tbsps. of finely minced garlic
3-4 tomatoes, chopped
2 pcs. of pimientoes (canned), finely chopped
2 white onions, chopped
1 bay leaf
1/8 c. of tomato paste
1/2 tsp. of dried basil (or 1 tsp. of finely chopped fresh basil)
4-5 tbsps. of olive oil
1 c. of grated or crumbled soft mild cheese
salt and pepper

Cooking procedure :

Cook the eggplants in simmering water until soft but not mushy. Cool and peel off the skins leaving the tops intact. Flatten the bodies with the back of a fork and arrange them side by side on the bottom of a baking dish.

Heat the olive oil in a skillet. Saute the garlic until fragrant. Add the ground beef and cook until lightly browned. Add the onions, tomatoes, pimientoes, basil and bay leaf. Cook, stirring, until the vegetables are soft. Add the tomato paste and stir well. Season with salt and pepper. Cover and simmer for 4-5 minutes. Turn off the heat and remove the bay leaf.

Pour the ground beef mixture over the eggplants. Top with the grated cheese. Bake in a 400o oven for 12-15 minutes or until the cheese starts to melt and the eggplants are heated through.

Serve hot.


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In the mood for more food?

  1. Beef and sotanghon (vermicelli noodles)
  2. Yellow fried rice with shrimps and coconut cream
  3. Hill feast
  4. Pork and mushrooms noodle soup
  5. Favorito ice cream
  6. Orange porkloin steaks and buttered veggies
  7. Packed school lunch idea: chicken gizzards with fresh asparagus
  8. Pinakbet (or something like it)
  9. Jay-J’s chicken inasal
  10. Fish fillet with corn sauce


Comments

One Comment on "Cheese-topped beef and eggplants"

  1. Don on Sat, 4th Nov 2006 5:05 am 

    The shorter rounder eggplant is great for frying and for eggplant parmigiana. I’ve never heard of draining an eggplant :shock:. Maybe our eggplants are different after all! :grin:

    I plan on trying this recipe with the shorter/rounder eggplants. It sounds delicious. I’ll let you know how it goes!




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