Stuffed eggplants
6 servings
60 minutes
Stuffed eggplants are a gourmet dish that combines the tenderness of vegetables with a flavorful meat filling. Historically, stuffed vegetables are widely found in various cuisines, but this version stands out for its harmony of textures and flavors. Pre-prepared eggplants become the perfect vessel for a juicy filling of meat, rice, and spices. Tomatoes add a slight tang to the filling, while baked cheese forms an appetizing golden crust. The dish is perfect for a cozy family dinner or a festive table, delighting with its rich taste and aesthetic presentation. Especially delicious with fresh herbs or sour cream sauce.
1
Wash the eggplants, cut off the ends, make a small slit along, and remove the seeds with a teaspoon. Then, immerse the eggplants in boiling salted water for 5 minutes.
- Eggplants: 1.5 kg
- Salt: to taste
2
Cook the rice. Pass the meat through a meat grinder, mix it with rice, tomato paste, and finely chopped fried onion, adding salt and pepper.
- Rice: 0.5 glass
- Meat: 500 g
- Tomato paste: 100 g
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
3
Stuff the eggplants with minced meat, place them in a greased pan or baking sheet, sprinkle with grated cheese, and bake in the oven for about 40 minutes.
- Eggplants: 1.5 kg
- Cheese: 100 g