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Baked Eggplants


  • Ground beef 150 g (5.3 oz.)

  • Eggplants 2

  • Extra virgin olive oil 1/2 Tbsp

  • Onion 1/4 bulb

  • Green pepper 1

  • Garlic 1 clove

  • Shredded cheese 80 g (2.8 oz.)



  1. Cut the eggplant into rounds and cover with olive oil. Place into a lidded heat-safe container and microwave for 2 minutes at 600 W. Place into a colander to drain.

  2. Dice up the onion, green pepper and garlic.

  3. Put (2), the ground beef and (A) into a bowl and combine together.

  4. Fill half of two gratin dishes with (3), then top both with the cheese, (1) and diced tomatoes. Heat in an oven toaster for approximately 12-15 minutes.


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