Stuffed Eggplants – A Simple and Aromatic Family Dinner!

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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.

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Stuffed Eggplants – A Simple and Aromatic Family Dinner!

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

Stuffed Eggplants – A Simple and Aromatic Family Dinner!

Instructions:

  1. 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.
  2. While preparing the filling, place the hollowed eggplants and their “lids” in salted water to eliminate bitterness and prevent discoloration.
  3. Peel and finely chop the onion. Grate the carrot. Dice the eggplant flesh.
  4. 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.
  5. In a bowl, mix the ground meat, cooked rice, sautéed vegetables, salt, pepper, and finely chopped herbs.
  6. 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.
  7. 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!

Stuffed Eggplants – A Simple and Aromatic Family Dinner!

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