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Eggplants to the Mallorcan

Although I am from Menorca, I love the gastronomy of all the Balearic Islands, that is why today I share with you these delicious eggplants to the Majorcan. These eggplants are stuffed with minced meat and then topped with a homemade tomato sauce. Also in the filling you can put some raisins and pine nuts that give it a very rich and peculiar touch.


encourage you to try these days to do them, to me what has cost me the most have been raisins and pine nuts, but as that is an optional complement, you can do them without them.

Before you put the eggplants in the oven are sprinkled with grated biscuit Maria Quely. In the Balearic Islands it is quite easy to find this product, but on the peninsula it is more complicated. That’s why you can replace it with breadcrumbs or if you are encouraged with the biscuit, you just have to spray a few biscuits with your Mycook before starting the recipe.


eggplants Enjoy Mallorcan
cuisine with this eggplant recipe.

Cuisine: Spanish
Type of recipe: Vegetables
Rations: 2-3
Preparation time:
Cooking time:
Total time:
  • 500 gr. ripe tomatoes peeled and without seeds (Canned ones are also served)
  • 50 gr. olive oil
  • 1 onion cut into julienne
  • 1 tablespoon honey
  • 2 eggplants
  • 1 clove of garlic
  • parsley
  • ½ onion
  • 250 gr. beef minced meat
  • salt
  • pepper
  • 1 tablespoon flour
  • 30 gr. milk
  • breadcrumbs or grated biscuit
  • Mahon cheese grated
  • raisins and pine nuts (optional)
  1. First we will prepare the homemade tomato sauce and take the opportunity to cook the eggplants steamed in the steamer. To do this, insert the tomatoes into the jar and grind 15 seconds at speed 6.
  2. Then add the oil, salt to taste and honey along with the onion cut into julienne.
  3. Cut the eggplants in half along and make a few cuts in the pulp area to make them well.
  4. Place the eggplants in the steamer and steamer on the jar. Cook about 20-30 minutes, temperature 120ºC, speed 2. (The time will depend on the amount of liquid that our tomatoes have, you have to watch so that the sofrito is done well but not burn us).
  5. Once the time has passed reserve the tomato sauce and remove the steamer with the eggplants.
  6. Remove the pulp from the eggplants with the help of a spoon. Book.
  7. Now let’s prepare the filling. Put garlic, parsley and onion into the jar and chop 10 seconds at speed 5.
  8. Add 20 gr. oil and heat 3 minutes, temperature 120ºC, speed 1-S.
  9. Add eggplant pulp, minced meat and salt and pepper to taste. Mix 10 seconds at speed 4.
  10. If you want to put raisins and pine nuts this is the time. Then cook 5 minutes, temperature 120ºC, speed 2.
  11. Add flour and milk, mix 10 seconds at speed 4and cook 5 minutes, temperature 110ºC, speed 2.
  12. Fill the eggplants with the mixture we just prepared.
  13. Sprinkle the surface with plenty of biscuit or breadcrumbs and with grated cheese.
  14. Pour a drizzle of olive oil on the surface and gratin in the oven.
  15. Serve with tomato sofrito above the eggplant.

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