Stuffed eggplants with meat and rice
4 servings
60 minutes
Stuffed eggplants with meat and rice are a true embodiment of home comfort and a hearty dinner in Russian cuisine. The dish combines the softness of baked eggplant, the juiciness of minced meat, the tenderness of rice, and the richness of an aromatic sauce based on sour cream and garlic. The origins of the recipe can be traced back to traditional Russian cuisine where vegetables and meat have always played a key role. Baking allows the ingredients to reveal their flavors, making the dish both light and filling. It can be served as a main course, garnished with herbs and fresh vegetables, while the soft texture of eggplant harmonizes with the meat filling. This is an ideal choice for a family lunch or cozy dinner as it is not only delicious but also aesthetically pleasing due to the vibrant colors of the ingredients.
1
Boil the rice until half-cooked, fry the onion, mix the rice and onion with the minced meat, add salt and pepper.
- Rice: 150 g
- Onion: 1 piece
- Ground meat: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Slice the eggplant into rounds, remove the core, and fill the holes with prepared stuffing. Place the stuffed eggplants in a baking dish. Top each eggplant with a slice of tomato.
- Eggplants: 1 piece
- Tomatoes: 5 piece
3
Slightly salt the sour cream and add finely chopped garlic, you can add herbs. Pour the resulting sauce over the eggplants and place in the oven on medium heat, bake until done.
- Sour cream: 300 g
- Garlic: 2 cloves
- Green: 50 g
- Salt: to taste