Stroganoff style stuffed eggplants 💜💚
Did you know that you can make stuffed aubergines using just one pan? Take note of this recipe because the filling is also a real delight. ⠀⠀⠀
Ingredients:⠀⠀⠀⠀
1 eggplant
100g minced meat
1 medium onion
4-5 mushrooms
2 or 3 sweet and sour pickles
¼ cup of yogurt
20g cream cheese
Salt
Black pepper
Oil
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Steps:⠀⠀⠀⠀⠀
- Remove the stem of the eggplant, cut it in half lengthwise and cut crosswise.
- Heat the NORDIK pan, put a little oil and salt and place the aubergines on top, spread the oil with the back of the aubergine and then place them upside down. Cook over low heat so they cook little by little.
- Meanwhile, chop the onion, mushrooms and pickles.
- Flip the aubergines over and cook the other side now. If you cover the pan it will cook faster.
- When the aubergines are already tender inside, remove them from the pan and take out the meat, being careful to leave a little stuck to the skin, so that it does not break.
- Put a little oil in the pan and cook the onion and mushrooms.
- Add the minced meat, a little salt and a little pepper. Mix well.
- Now add the eggplant meat, pickles, yogurt and cream cheese. Stir until everything is well integrated.
- Let cook for a couple of minutes for the flavors to meld.
- Fill the aubergines and if you wish, add a little grated cheese and gratin for 5 minutes.
