Stuffed tomatoes in the oven with minced meat

A hot dish with tomatoes in the lead? Why not! Cook stuffed tomatoes in the oven with minced meat and make sure that this is really possible. The zest of this rather simple dish is in the special stuffing: chopped beef is supplemented with baked eggplant pulp, onions, garlic and bulgur. It turns out very appetizing, fragrant and delicious! And, especially nice for the hostess, this dish absolutely does not need one or another side dish: it is completely self-sufficient and nourishing.

INGREDIENTS

500 grams of lean ground beef

12 medium tomatoes

1 large eggplant

1 medium onion

2 garlic cloves

3 tbsp bulgur

6-8 sprigs of mint

6-8 sprigs of parsley

1 tsp. ground zira

2 tbsp. olive oil

salt

freshly ground black pepper

STEP BY STEP RECIPE

Step 1.

Preheat a grill oven to 200°C. Grease a 25x35 cm mold for the stuffed tomatoes with any fat (any vegetable or butter).

Step 2.

Prick the eggplant for the tomato filling with a fork and place in the oven, bake, turning over several times, until dark brown, 10-15 minutes. Transfer to a cutting board and cool slightly.

Step 3.

Peel the baked eggplant from the skin. Place the flesh, along with the juices, in a bowl and purée with an immersion blender.

Step 4

Cut off the tops of the tomatoes and set them aside, you will still need them. Remove the pulp with a teaspoon and put it in the blender. Add the olive oil, salt and pepper and blend until smooth. Place the sauce in a baking dish.

Step 5

Peel the onion and garlic and grate or mince in a blender. Mix the onion with the garlic, minced garlic, mashed roasted eggplant and bulgur. Season with zira and salt and pepper. Add finely chopped mint and parsley leaves, setting aside some to serve, and mix the tomato filling well.

Step 6

Lightly sprinkle the inside of the tomatoes with salt. Fill the tomatoes with the stuffing and cover with the cut off "lids". Place the tomatoes in a mold and cover tightly with foil. Put in the dish in the preheated oven and bake for 15 minutes. Then remove the foil and continue to bake until the tomatoes are browned and the liquid has thickened on the bottom of the mold, another 30-35 minutes. Sprinkle the stuffed tomatoes with the minced meat and the remaining herbs and serve hot.

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