Home · Recipes · Gourmet Specialties · Special Dishes

Eggplant Capri

4 servings

Ingredients

• 4 Stk Eggplant (medium)
• Oil (for baking) (nach Bedarf)
• 1 Stk Onion
• Parsley (nach Bedarf)
• 150 g Mushrooms (cleaned)
• 80 ml Oil
• 200 g Ground meat
• 2 EL Tomato paste
• White pepper (nach Bedarf)
• Garlic (nach Bedarf)
• 2 Stk Eggs
• 100 g Rice (cooked firm)
• Breadcrumbs (nach Bedarf)
• Parmesan (grated) (nach Bedarf)
• butter (nach Bedarf)
• Eggs (hard boiled, for decoration) (nach Bedarf)
• Tomatoes (for decoration) (nach Bedarf)
• Tomato sauce (nach Bedarf)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)

Instructions

1. Halve four medium-sized eggplants lengthwise (unpeeled), salt and pepper them.
2. Deep fry in plenty of hot oil, drain, and scoop out the insides—a finger-thick shell should remain.
3. Finely chop one onion, some parsley, and 150 g prepared mushrooms and braise until translucent in 80 ml hot oil.
4. Add the eggplant flesh and 200 g ground meat and brown together.
5. Mix in 2 tablespoons tomato paste, some white pepper, and crushed garlic.
6. After cooling, add 2 eggs, 100 g cooked grain rice, and some breadcrumbs.
7. Fill the hollowed eggplants with the mixture, sprinkle grated Parmesan and butter flakes on top, and bake in a preheated oven at medium heat until golden brown.
8. Plate and arrange alternating egg and tomato slices on top as decoration.
9. Pour tomato sauce around the edge.

Based on a cookbook by Hans Hofer (1964), adapted with AI.