Eggplant boats with rice and minced meat under suluguni
2 servings
45 minutes
Eggplant boats with rice and minced meat under suluguni are a gastronomic journey into the heart of Caucasian cuisine, where rich traditions meet refined taste. The tender flesh of the eggplant absorbs the aromas of garlic, pepper, and olive oil, creating a base for a juicy filling of beef mince and rice. The melted suluguni on top gives the dish an appetizing golden crust and a spicy note. The history of such a dish roots back to ancient Caucasian traditions where eggplants symbolized abundance and stuffed vegetables were a sign of festive tables. These boats are perfect for both cozy family dinners and festive gatherings.
1
Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about 5 mm thick walls. Drizzle the boats with olive oil, lightly salt. Place in the oven for 20-30 minutes.
- Eggplant: 2 pieces
- Olive oil: 1 tablespoon
- Salt: to taste
2
Sauté the chopped eggplant flesh with garlic, salt, and pepper separately until cooked (about 20 minutes).
- Eggplant: 2 pieces
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
3
Boil the rice. Do not drain all the water, leave a little.
- Long-grain parboiled rice: 0.5 glass
4
Fry the minced meat until cooked.
- Ground beef: 300 g
5
Mix rice, minced meat, and cooked eggplant flesh, and simmer for another 10 minutes until the eggplants become part of the rice and meat. Bring the filling to a paella-like consistency - a slightly moist mass. Season with salt and pepper if needed.
- Long-grain parboiled rice: 0.5 glass
- Ground beef: 300 g
- Eggplant: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Fill the eggplant boats with the prepared filling, then layer sliced suluguni cheese on top to cover the entire filling. Bake for 5-10 minutes until a golden crust forms on the cheese.
- Suluguni cheese: 100 g
