This dish is a true delight for the palate. When served with pilaf rice and yogurt cream, it transforms into a complete and nutritious meal that is sure to satisfy. The combination of tender eggplants, flavorful ragù, and melted mozzarella creates a mouth-watering experience that you won’t soon forget.
Table of Contents
Ingredients:
- 2 large, thick eggplants
- 5 tablespoons of oil
- Salt and pepper to taste
For the filling:
- 200-250 grams of ground meat
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red chili pepper, chopped
- 1 teaspoon of tomato paste
- 7-8 tablespoons of tomato sauce
- Thyme and paprika to taste
- 1/2 teaspoon of black pepper
- Salt to taste
- 200 ml of hot water
- Mozzarella slices
Preparation:
- Preparing the Eggplants:
- Start by washing the eggplants thoroughly. Cut off the tops and slice them into thick rounds.
- Lay the eggplant slices on a baking tray.
- In a small bowl, mix the oil with a pinch of salt and some freshly ground black pepper. Brush this mixture over both sides of each eggplant slice to ensure they are well coated.
- Preheat your oven to 220°C (430°F) and bake the eggplants for about 20 minutes, or until they are golden and slightly crispy on the edges.
- Preparing the Ragù:
- While the eggplants are baking, heat a little oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
- Add the ground meat to the skillet, breaking it up with a spoon, and cook until it is browned all over.
- Stir in the chopped chili pepper and minced garlic, cooking for another minute or two until they release their aroma.
- Add the tomato sauce, thyme, paprika, black pepper, and a pinch of salt. Mix well to combine all the flavors.
- Stir in the tomato paste and pour in the hot water. Let the mixture simmer for a few minutes, allowing the flavors to meld together. Remove the skillet from the heat once the sauce has thickened slightly.
- Assembly:
- In a large baking dish, arrange a layer of the baked eggplant slices at the bottom.
- Spoon a generous amount of the ragù over the eggplant slices, spreading it out evenly.
- Add another layer of eggplant slices on top of the ragù, followed by another layer of ragù. Repeat this process until you have three layers of eggplant, finishing with a layer of ragù.
- Top the final layer with slices of mozzarella, covering the ragù completely.
- Final Baking:
- In a bowl, mix the remaining tomato paste with hot water, a pinch of salt, some black pepper, and a drizzle of oil. Pour this mixture into the baking dish around the edges, ensuring it doesn’t cover the mozzarella.
- Preheat your oven to 190°C (375°F) and bake the assembled dish for about 20 minutes, or until the mozzarella is melted and bubbly, and the dish is heated through.
Once the baking is done, let the dish sit for a few minutes before serving. This layered eggplant dish pairs beautifully with a side of pilaf rice and a dollop of yogurt cream, creating a well-rounded and flavorful meal. Enjoy your meal!
Layered Eggplants Stuffed with Ragù
A delicious meal combining tender eggplants with rich ragù, topped with melted mozzarella. Served with pilaf rice for a complete and satisfying dish.
Equipment
- 1 Baking tray
- 2 Knife
- 3 Cutting Board:
- 4 Mixing Bowls:
- 5 Spoon or brush for oil
- 6 Large skillet
- 7 Baking dish
- 8 Oven
Ingredients
- – 2 large thick eggplants
- – 5 tablespoons of oil
- – Salt and pepper
- – 200-250 g ground meat
- – 1 onion
- – 2 garlic cloves
- – 1 red chili pepper
- – 1 teaspoon of tomato paste
- – 7-8 tablespoons of tomato sauce
- – Thyme
- – Paprika
- – 1/2 teaspoon of black pepper
- – 200ml hot water
- – Mozzarella slices
Instructions
- Preheat the oven: Preheat your oven to 220°C (430°F).
- Prepare the eggplants:Wash the eggplants and cut them into thick rounds. Lay the slices on a baking tray.
- Season the eggplants: Mix 5 tablespoons of oil with salt and pepper. Brush this mixture over both sides of each eggplant slice.
- Bake the eggplants: Place the baking tray in the preheated oven and bake for about 20 minutes, or until the eggplants are golden and slightly crispy.
- Prepare the ragù: While the eggplants are baking, heat a little oil in a large skillet. Sauté chopped onion until translucent, then add ground meat and cook until browned. Add minced garlic, chopped chili pepper, tomato paste, tomato sauce, thyme, paprika, black pepper, and salt. Simmer for a few minutes, then remove from heat.
- Assemble the dish: In a large baking dish, arrange a layer of baked eggplant slices. Spoon a layer of ragù over the eggplant, then add another layer of eggplant slices on top. Repeat until you have three layers of eggplant, finishing with a layer of ragù.
- Add mozzarella: Top the final layer with slices of mozzarella, covering the ragù completely.
- Bake the dish:Mix the remaining tomato paste with hot water, salt, pepper, and oil. Pour this mixture into the baking dish around the edges. Bake in the oven at 190°C (375°F) for about 20 minutes, or until the mozzarella is melted and bubbly.
- Serve:Once done, let the dish cool for a few minutes before serving. Enjoy your Layered Eggplants Stuffed with Ragù!
Delicious 😋