Eggplant Stuffed with Ground Meat and Yogurt
Bitter substances from the stuffed aubergine stimulate digestion by supporting the release of digestive juices into the liver and gall bladder; secondary plant substances also protect the cells from ageing processes and can even have a cancer-preventing effect. Celery contains essential oils that stimulate the metabolism and make the vegetable more digestible.
How about a vegetarian-stuffed eggplant? The ground beef can easily be replaced with red lentils and a small amount of strained tomatoes. Other types of lentils and kidney beans also make a good stuffing.
- 2 Eggplant
- 4 tablespoons olive oil
- 1 onion
- 2 garlic
- 1 stalk Celery
- 1 Red Bell pepper
- 400 grams Ground meat
- 1 tablespoon sweet ground paprika
- 100 milliliters Beef broth
- ground Cumin
- freshly ground peppers
- cayenne pepper
Preheat the oven to 200°C (approximately 400°F).
Rinse the eggplants, halve lengthwise and scrape out the pulp, leaving a 1 cm (approximately 1/3 inch) shell. Chop the flesh. Coat the eggplant halves with 2 tablespoons oil and roast on a wire rack for 15-20 minutes per side until soft.
Meanwhile, peel the onion and garlic and chop finely. Rinse the celery, trim and cut into pieces. Rinse the pepper, cut in half, remove the seeds and dice. Brown the ground beef in the remaining oil until crumbly, add the celery, onion, garlic, eggplant flesh and pepper and sauté for about 5 minutes. Mix in the paprika and deglaze with the broth. Simmer for about 10 minutes. Season with cumin, salt, pepper and cayenne.
For the sauce: Mix the yogurt with crumbled feta.
Remove the eggplant from the oven, season with salt and pepper and fill with ground meat mixture. Pour the sauce over top and roast for about 5 minutes. Serve garnished with chervil.