Baked Shrimp with Cheddar

Hello Dear Friends,

That magnificent meeting of eggplant and ground meat is a feast in itself for me. When bellybutton If I cook it, there will be a festive atmosphere at home :) For those who loved it without oil before roasted eggplant I shared the recipe. as a matter of fact cheesy rump my recipe is one of my recipes from 2009.

When I checked the old recipe, I saw that it was the same as the main structure, but I made some minor additions over the years. Small nuances help to achieve great results :)

If you don't like the dominant meat taste like I do, the first bay leaf suppresses the flavor and smell of ground beef by 1-2 clicks. Another important point is when to add the garlic to the minced meat.

Many people roast garlic and onions at the same time. While the flavor of the onion is felt even in beer, the garlic disappears.

The bad thing is that if you fry a little too much, the garlic will burn immediately and spoil its flavor. That's why I add it with tomato paste and tomato paste when the onion and ground beef frying is done. If you follow these two simple points, you will see how the taste of the food changes.

If you are going to cook for 4 people, it is enough to make the amount of ingredients x2.

Love…

Ingredients for Baked Shrimp Recipe

• 2 eggplants
• Half of 1 medium onion
• 1 cloves of garlic
• 150 gr. mince
• 1 medium size tomato
• 1-2 tablespoons of chopped parsley
• 1 bay leaf
• 1 meal spoon tomato paste
• salt
• black pepper
• 2 tablespoon of olive oil
• Oil for frying the eggplants

For the top:

• Fresh cheddar cheese

For the sauce:

• 1 tablespoon tomato paste (chili paste)
• su
• salt

How to Make Baked Shrimp with Cheddar Cheese?

1. Shorten the stems of the eggplants and peel off the variegated skins. Outline and create a slit. Chop the onion, garlic, tomatoes for edibles.
2. Fry the eggplants side to side in a deep frying pan or pan. Take the fried eggplants out of the pan and put them on a napkin to remove excess oil.
3. Put 2 tablespoons of olive oil in the pan. Add the onion and sauté until translucent. Add the bay leaf to the pot along with the minced meat and continue to fry.
4. When the minced meat releases its juice, add salt, pepper, tomato paste, tomato and garlic and continue frying.
5. Cook, stirring, until the tomato juice is absorbed. Remove the pan from the heat, stir in the chopped parsley.
6. Place the fried aubergines on a tray and fill the mortar you prepared by expanding the slits in the middle of the eggplants with the help of tongs or a fork.
7. Sprinkle the grated cheddar cheese generously on the minced meat mortar.
8. For the sauce, mix tomato paste, water and salt and pour into the baking dish.
9. Bake the cheddar cheese in a preheated oven at 180 degrees until golden brown.