Meat stuffed vegetables are a hearty and balanced main course, which I often prepare in the summer and usually serve lukewarm accompanied by a mix of fresh vegetables. A great success!
Once again, I recommend trying the recipe and, as always, I look forward to your feedback on my Instagram@isaporidicasa.
Ready to start? I’ll see you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 large black oval eggplant
- 2 zucchinis
- 1.3 lbs mixed ground meat
- 1 clove garlic
- 2 eggs
- 1.75 oz stale bread
- 1.75 oz Grana Padano DOP
- 1 tbsp chopped parsley
- salt
- pepper
- extra virgin olive oil
Tools
- Parchment paper
- Cutting board
Steps
Cut the eggplant lengthwise and hollow out the pulp with a small knife, creating 2 shells. Season each with a pinch of salt. Do the same with the zucchinis.
Finely chop the eggplant and zucchini pulp and set aside
Place the ground meat in the bowl with the eggs, the grated Grana Padano, the bread soaked in milk and well squeezed, the minced garlic clove, parsley, and the vegetable pulp. Adjust with salt and pepper, knead well with your hands until you get a soft but compact mixture
Fill each shell with the freshly prepared meat mixture
Place the vegetables on the baking tray lined with parchment paper. Sprinkle with Grana Padano and breadcrumbs, drizzle with a little extra virgin olive oil, and bake in the oven at 356°F for about an hour. Serve and enjoy your meal!
