steps to prepare award winning Veal and tomato stuffed eggplant

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal and tomato stuffed eggplant. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal and tomato stuffed eggplant is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal and tomato stuffed eggplant is something that I’ve loved my entire life.

Table of Contents


  • 2 (320g each) small eggplant, halved lengthways
  • 2 1/2 tablespoons olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g veal mince
  • 1 small red capsicum, finely chopped
  • 2 tablespoons currants
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 680g jar tomato passata
  • 1/4 cup fresh breadcrumbs
  • 2 tablespoons finely grated parmesan


  • Step 1
    Preheat oven to 180�C/160�C fan-forced. Using a teaspoon, remove the flesh from the eggplant halves, leaving a 1cm-thick border. Finely chop eggplant flesh and reserve. Place eggplant halves in a medium roasting pan. Brush with 1 tablespoon oil. Bake for 15 minutes or until just tender.
  • Step 2
    Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add capsicum and reserved eggplant. Cook, stirring, for 4 to 5 minutes or until vegetables start to soften. Remove from heat. Season with salt and pepper. Stir in currants and parsley.
  • Step 3
    Remove eggplant from pan. Spoon mince mixture into eggplant. Pour passata into roasting pan. Arrange eggplant on top.
  • Step 4
    Combine breadcrumbs and parmesan in a bowl. Sprinkle over mince mixture. Drizzle with remaining oil. Bake for 25 to 30 minutes or until tops are golden and eggplant is tender. Serve.

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