Baked Eggplants

Baked Eggplants

Complete with crispy cheese!

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to cook in an oven not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (5.3 oz.)


1/2 Tbsp

1/4 bulb


1 clove

80 g (2.8 oz.)

50 g (1.8 oz.)


100 g (3.5 oz.)

1 Tbsp

a dash


  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.

Cooking Basics

Eggplants - rounds

Remove the stem of the eggplant, and slice at consistent widths from end to end.

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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