Gratinated eggplant

Gratinated eggplant

This is one of the simplest dishes that you will find, with a delicious range of flavors and cheese gratin that is absolutely sensational.

In a very short time you can have it ready, the level of difficulty is minimal and all you have to do is keep an eye on the oven so that it acquires the right gold from the gratin without getting burned or toasted excessively.

Ingredients:

3 eggplants
1 onion
1 carrot
1 clove garlic
250 g of minced beef
200 g of fried tomato
2 balls of mozzarella Flor de Burgos
Olive oil
Salt

Preparation:

The first thing we are going to do is wash the aubergines and cut them in half. To lose the acidity you have to pour the salt over it, put it in a drainer and let them go sweating little by little. Leave it for about 10 to 15 minutes.

Make small incisions in the pulp, sprinkle with olive oil and add salt. Roast 30 minutes at 200º C. Let them warm and remove the pulp without breaking the skin.

Peel the onion, the carrot and the clove of garlic. Sauté it with a little oil and salt. Lightly brown the vegetables and add the meat. Sauté it and add the tomato and the chopped pulp. Cook over low heat 30 minutes.

Fill the aubergines with the vegetables and the veal. Cut the Flor de Burgos mozzarella into slices and place it on top of the aubergines, completely covering the surface.

Preheat the oven to 180ºC and place the aubergines in a special baking dish, add and grill for at least 15 minutes. Being pending so that they do not burn. Serve it very hot.

It can be decorated with fresh basil leaves on top or with oregano, as well as giving a delicious aroma.