Brungiel Mimli u Pulpetti - Stuffed Aubergines and Pork Burgers

ground meat

🥗Healthier: ground turkey

💰Cheaper: canned lentils

Ground turkey reduces fat while lentils provide a budget-friendly protein alternative.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is often cheaper.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier, gluten-free option.

Preheat the oven to 180°C (350°F).

Slice the eggplants in half lengthwise and scoop out the flesh.

Sprinkle salt on the eggplant halves and let them sit for 30 minutes to draw out moisture.

Heat olive oil in a skillet over medium heat and sauté chopped onions and garlic until translucent, about 5 minutes.

Add the ground meat to the skillet and cook until browned, about 7-10 minutes.

Stir in the scooped eggplant flesh, breadcrumbs, parsley, and spices; mix well.

Remove from heat and let the mixture cool slightly before adding the egg and cheese.

Fill the eggplant halves with the meat mixture and place them in a baking dish.

Pour tomato sauce over the stuffed eggplants and add bay leaves.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes until the tops are golden.

Let the dish rest for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens