INGREDIENTS
beef marble grain brisket 1 kg
carrots 300 g
onion 300 g
celery 100 g
tomatoes 500 g
red wine 300 ml
garlic 10 g
tomato paste 100 g
eggplant 4 pcs.
parmesan 150 g
parsley, cilantro, salt, sugar, rosemary 1 pinch(s)
STEP-BY-STEP COOKING RECIPE
Step 1

Heat olive oil in a saucepan over medium heat. Add onions, carrots, tomatoes and celery and fry for 10 minutes. until soft, stirring occasionally.
Step 2

Add the minced meat to the vegetables and sauté until the meat is no longer pink, stirring often to break up lumps.
Step 3

Pour in the red wine, stirring constantly, and bring to a boil over high heat. Add tomato paste along with juice, salt, pepper and nutmeg.
Step 4

Bring the mixture back to a boil; Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally.
Step 5

Rinse eggplant, cut in half. Take out the pulp with a tablespoon, salt and leave for 15 minutes so that bitterness leaves the eggplant.
Step 6

Lay eggplant halves without pulp on a baking sheet. Fill with prepared minced meat, add grated parmesan.
Step 7

Put a baking sheet with stuffed eggplant in the oven and bake until the eggplant is ready. The eggplant is ready when it can be easily pierced with a knife. Sprinkle with cilantro and parsley when serving.