Familiar stuffed vegetables can be cooked with unusual an accent that will change your idea of a familiar dish. The highlight of this recipe is Pecorino Romano, hard salted cheese, one from your favorite varieties in your homeland, in Italy. It can be served not only as an independent snack. Pecorino Romano often included in recipes for Italian soups, salads and pasta. Cooking this dish will not do without such classic ingredients Italian food like tomatoes and basil. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large eggplant
- 3 tbsp. l olive oil
- 250 gr ground beef
- 1 small onion, cut into rings
- 1 red bell pepper, diced
- 3 garlic cloves, finely chopped
- 1/2 tbsp. chopped parsley leaves
- 1/2 tbsp. chopped basil leaves
- 1 and 1/4 Art. grated cheese Pecorino romano
- 1/4 Art. breadcrumbs
- 1 egg
- 2 tomatoes (chopped)
Recipes with similar ingredients: eggplant, bell peppers, tomatoes, ground beef, pecorino romano cheese, breadcrumbs, basil
Recipe preparation:
- Heat the oven to 175 – 180 ° C.
- Cut the eggplant in half, carefully remove the middle, leaving enough pulp to keep its shape when baking. Taken out boil the flesh of the core until soft for 10-12 minutes.
- Simultaneously heat in a medium-sized stewpan 1 tbsp. l olive oil. Season the minced meat with salt and pepper. Put the minced meat in stew and fry until all the liquid has evaporated and the meat is browned. Remove excess fat from the minced meat with a paper towel. Let cool slightly and chop finely with a knife so that there is no large pieces of meat. In another medium sized stewpan passer onion, pepper and garlic in 2 tbsp. l olive oil.
- In a bowl, mix the boiled eggplant pulp, vegetables, ready minced meat, herbs, 1 tbsp. cheese, breadcrumbs and egg. Fill up evenly halved eggplant filling. Put it on top chopped tomatoes and the remaining 1/4 cup grated cheese; season with salt and pepper.
- Transfer stuffed eggplants to oiled baking sheet or baking dish and place in a hot oven on 50 minutes.
- Cool the finished dish slightly, cut into several slices and serve.
