A flavorful feast awaits with these stuffed eggplants, making for a wholesome and not-too-caloric lunch or dinner. Delight your family with this easy-to-make dish that combines the rich flavors of vegetables and savory meat.
Ingredients for 2-4 servings of stuffed eggplants:
- 2 large eggplants (aubergines)
- 1 carrot
- 1 large onion
- 300 g (about 0.66 lbs) any ground meat
- 0.5 cup cooked rice
- 1 bunch of herbs (dill, parsley)
- Salt, pepper
- 25 g (about 0.88 oz) hard cheese
- Cooking oil
Instructions:
- Trim the tops of the eggplants, leaving a small amount of flesh to serve as a “lid.” Scoop out the flesh from the eggplants, leaving walls about 5 mm thick.
- While preparing the filling, place the hollowed eggplants and their “lids” in salted water to eliminate bitterness and prevent discoloration.
- Peel and finely chop the onion. Grate the carrot. Dice the eggplant flesh.
- Heat a small amount of vegetable oil in a skillet and sauté the chopped onion. Once the onion turns golden, add the grated carrot and diced eggplant. Sauté until lightly golden.
- In a bowl, mix the ground meat, cooked rice, sautéed vegetables, salt, pepper, and finely chopped herbs.
- Stuff the eggplants with the mixture, grate cheese on top, and cover with the reserved “lids.” The cheese on the “lids” will securely sit on the eggplants during baking.
- Place the stuffed eggplants in a baking dish, cover with foil, and bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for approximately 1.5 hours or until the eggplants are tender.
Enjoy your meal!
