Today I will show you How to make Baked Eggplant with Farmers Cheese.
It’s time to switch it back to Mediterranean food. Today on the menu we have Baked Eggplant Stuffed with Farmers Cheese and Beef. If you have never tried something similar before, I am sure you will love it. Well if you wanna be classy, send this recipe instead of the eggplant emoji. I am sure your girl will love it.
Here is another version of this recipe, if you like Videos better:
Preparing the Filling
Let’s get started. Chop the onion and garlic and put them on low heat with some olive oil. When they start turning gold-ish, add the thin sliced beef and mix them together. When the beef is halfway cooked, add the chopped tomatoes. Put the pan on low heat for around 15 minutes until the tomatoes are completely blended. Do not forget to add a pinch of sugar, it will help to take the acidity of the tomatoes away. If necessary, you may add 1/2 of water to help the sauce build. When the sauce is searing, add the farmers cheese and parsley. Turn the flames off and add some salt and pepper. If you leave the flames on, farmers cheese will start cooking and will become very rubbery.
How to make Baked Eggplant with Farmers Cheese
In a baking pan, add some baking paper and lay down the eggplants. Make sure you cut the eggplants in half just like in the picture. Use a brush to apply some olive oil and salt to the surface of the eggplants. Add the filling on top of the aubergine (I know, fancy right?). Make sure to turn the oven on at 360F(180C) and bake until the eggplant is soft and juicy which will take around 20-30 minutes. To decorate the plate, I have used thin slices of Cucumber with some Parsley leaves. This Plate goes perfectly with fresh baked bread and feta cheese.
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On another note, I am sure you will love this recipe: How to make Baklava Recipe from Scratch
Bon Appétit
Baked Eggplant with Farmers Cheese and Beef
Ingredients
- 1/2 Onion
- 1/2 Garlic
- 200 gr Beef
- 2 Tomatoes
- 100 gr Farmers Cheese
- as desired Salt and Pepper
- a bunch Parsley
- 2 Eggplants
- 1 tbsp Olive Oil
Instructions
Preparing the Filling
- Let’s get started. Chop the onion and garlic and put them on low heat with some olive oil. When they start turning gold-ish, add the thin sliced beef and mix them together. When the beef is halfway cooked, add the chopped tomatoes. Put the pan on low heat for around 15 minutes until the tomatoes are completely blended.
- Do not forget to add a pinch of sugar, it will help to take the acidity of the tomatoes away. If necessary, you may add 1/2 of water to help the sauce build. When the sauce is searing, add the farmers cheese and parsley. Turn the flames off and add some salt and pepper. If you leave the flames on, farmers cheese will start cooking and will become very rubbery.
Preparing the Eggplant
- In a baking pan, add some baking paper and lay down the eggplants. Make sure you cut the eggplants in half just like in the picture. Use a brush to apply some olive oil and salt to the surface of the eggplants. Add the filling on top of the aubergine (I know, fancy right?).
