Cyril Lignac’s stuffed eggplant recipe

Kirill Linyak shares his recipe for eggplant stuffed with peppers and meat. A delicious dish that will appeal to both young and old!

Today on RTL Kirill Linyak offers to prepare Eggplants stuffed with pepper and meat. this recipe Prepared in 45 minutes, including preparation, it will be ideal for a light meal with a summer flavor. This will make it possible to change from the usual, but no less delicious, stuffed tomatoes or zucchini!

Ingredients Cyril Lignac stuffed eggplant

this Recipe by Kirill Linyak Planned for 4 people. Here are the ingredients needed:

  • Put 2 large eggplants under water
  • 1 grated onion
  • 2 red peppers
  • 400 grams of beef
  • 300 g of tomato sauce
  • 1 clove of garlic + 1 sprig of thyme
  • 100 grams of bread crumbs
  • 25 g of butter
  • Olive oil
  • curry powder
  • Finely salt and ground pepper

As for utensils and cooking machines, you will need a sharp knife, a cutting board, a frying pan, a frying pan and an oven.

Cyril Lignac’s Stuffed Eggplant Stages

It takes 15 minutes to prepare and 30 minutes to cook. Here are the next steps:

  1. Preheat the oven to 200°C. Cut the peduncle of the eggplants, then cut them into three lengths, i.e. 1 piece 1.5 cm in the center. Remember to keep the center piece aside. Sprinkle the two extreme slices with salt and curry powder and place in a hot pan. Drizzle with olive oil and brown these slices on the meat side. When they are golden, place them on a plate, flesh side up, or in a dish. Bake it.
  2. Cut the remaining eggplant pieces into 0.5 cm cubes. Remove the stems from the pepper with a knife. Cut into quarters, peel and cut into small cubes. Chop the onion.
  3. Pour a little olive oil into a hot pan. Place onion, pepper and eggplant cubes. Then add garlic and onion. Mix, then leave to color for 5 minutes. Remove to a dish.
  4. Place the meat in a pan over high heat. Season with salt and pepper. Cook for 6 minutes until the meat is caramelized. Pour in the tomatoes, then add the vegetables. Leave to simmer for 15 minutes, covered, to allow the mixture to reduce and placed over medium heat. Remember to remove the eggplant in the meantime.
  5. Open the eggplant meat completely with a spoon and add the well drained meat to the sauce. Remember to remove the garlic and onion before tossing in the breadcrumbs and adding the cube of butter. Bake at 190°C for 15-20 minutes until done.

All you have to do is eat your stuffed eggplant! Enjoy your lunch!

The complete timeline of Kirill Linyak can be found on RTL here.

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