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Stuffed Eggplants with Mince

IvanIvan
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Stuffed Eggplants with Mince
Image: Elena Stefanova Jordanova
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31/01/2014
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Preparation
30 min.
Cooking
30 min.
Тotal
60 min.
Servings
4
"How can you possibly be on a diet when you have a plate of these delicious stuffed eggplants in front of you?"

Ingredients

  • eggplants - 2, medium - sized
  • onions - 1 large onion head
  • garlic - a few cloves
  • peppers - 1, optional
  • mince - 9 oz (250 g)
  • rice - 1 handful
  • tomato paste - 1 tbsp
  • turmeric - 1/2 tsp
  • salt - to taste
  • savory
  • parsley
  • black pepper
  • cheese - 5.5 oz (150 g), for grating
measures

How to cook

Wash, cut the eggplants in half and carve out the insides, leaving a border of about 1/2″ (1.5 cm). Cut the onions finely, cut up the eggplant insides, crush the garlic with a knife on the cutting board, then cut it finely as well, along with the pepper.

Preheat oil and fry the types of vegetables separately, add the minced meat, diluted with a little cold water to break up the meat. Let it fry a bit and add the washed and cleaned rice, tomato paste, spices and pour in some warm water for the rice to swell slightly.

Once the water boils off and the stuffing is ready, fill the hollowed eggplants, which are placed in a tray, pour about 1 cup of water and a little oil (optional) in the tray and bake in a preheated oven at 360°F (180 °C) for about 30 minutes - until tender.

Before removing, cover with grated cheese and put back in the oven to get lightly toasted for about 5 min - or as needed to make the cheese golden.

If you do not want a crust, just wait for the cheese to melt and remove them from the oven.

Rating

4.3
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