Stuffed eggplants

Фаршировані баклажани


1.5 hours


4 servings



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.


Фаршировані баклажани


My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to, or on Instagram.

Master classes

In my blog you will find master classes that will be interesting for both beginners and professionals.

I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.

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.

Crush the eggplant flesh with a fork. Stuff eggplant halves with sauce.

Place everything in a baking dish. Rub Suluguni cheese on top.

Bake until the eggplants get a beautiful, ruddy color.

Add fresh herbs. Serve on a pillow of Greek yogurt.