Stuffed eggplants
PREPARATION
1.5 hours
PORTIONS
4 servings
COMPLEXITY
easily
Якщо взяти зовсім маленькі баклажани, вийде чудова закуска, а якщо великі – основна страва. Баклажани можна нафарширувати не лише м’ясним соусом, а і тушкованими овочами або нутом з томатним соусом.
Ingredients
- 7-8 small eggplants
- 300 gr minced meat
- 1 large onion
- 1 large carrot
- 2-3 cloves of garlic
- 0.5 cans of tomatoes in their own juice
- Green
- Salt and pepper to taste
- 0.5 tsp smoked paprika
- 1 tsp of dried oregano
- Olive oil
- 200 gr Suluguni cheese
- Greek yogurt for serving
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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Method of cooking
Wash the eggplants, cut them in half, make cuts in the flesh. Sprinkle with olive oil, salt and pepper. Bake in the oven until cooked.
Cook the meat sauce. Stew onions and carrots cut into cubes in olive oil, add minced meat, then all spices. Add tomatoes and half a cup of water. Stew with the lid open for 20-30 minutes until the sauce becomes thick. Add chopped parsley.
