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Meat Stuffed Eggplant

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Vinete cu Carne | Meat Stuffed Eggplant
Recipe type: Entree
Vinete cu Carne | Meat Stuffed Eggplant is a Romanian food recipe also with onions, garlic and tomatoes.
  • 2 to 4 eggplants
  • 2 onions
  • 1 clove of garlic
  • green leek
  • 1 tbs. chopped parsley
  • thyme
  • olive oil
  • 1 or 2 slices bread soaked in milk
  • ½ lb. chopped meat
  • sliced tomatoes
  • bread crumbs
  • butter
  1. Wash 2 to 4 eggplants, cut lengthwise in halves, scoop out the seeds with some of the pulp and chop. Salt the halves, place on a towel and keep there until the juice is absorbed. Chop finely 2 medium-sized onions, one clove of garlic, a sprig of green leek and enough parsley to make a tablespoonful when chopped, add a little thyme, and fry in olive oil for 3 minutes.
  2. Now add the chopped pulp, one or two slices of bread soaked in milk, and heat for 2 minutes more. Add ½ pound of chopped meat (pork and beef mixed) and cook for another one to two minutes.
  3. Fill the eggplants with this stuffing, place in a buttered or oiled baking dish, cover with sliced tomatoes, sprinkle with bread crumbs, dot with butter and bake in a moderate oven.
  4. Baste now and then. Bake until tender.

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