1 eggplant
100 grams of ground pork or beef
100 grams of ground turkey
1 large zucchini
tomato sauce – your favourite and as much as you like
1 tea spoon of red wine vinegar
1-2 eggs
onion, garlic, spices
sour cream
Cut a hole inside eggplant without damaging the outside. I used knife to cut out as much eggplant in the middle as I could and then used a spoon to scoop the rest of pulp out.
Cut some onions, 2 cloves of garlic, eggplant pulp., and cook on high for about 5 minutes. Add vinegar, and stir for about 2 minutes. Add beef and turkey and keep on stirring the meat, breaking big chunks with a wooden spoon. Shred zucchini using the smallest shredder, add to meat mixture. Add tomato sauce. Keep on cooking on high heat stirring very often. Let all juice evaporate completely.
Set stuffing aside, let cool completely. Add 1 or 2 eggs, stir thoroughly.
Preheat oven setting temperature to 380-390 degrees F. Stuff an eggplant with meat mixture. Add some olive oil to the baking pan. I used silicone baking tray that is usually used for meatloaf. Spread some onion rings on the bottom, put an eggplant right on top of onion rings. Bake for about 15-20 minutes.
Serve with sour cream.
Check out another healthy and delicious recipe with zucchini and parmesan cheese here.
