You will love this flavor made with fresh aubergines. There are quite different kinds of dishes made with eggplant. Stuffed eggplant is also a perfect main dish for your tables. This a delicious recipe that must be tried before the eggplant season ends.
Aromatically filled vegetables can be made ahead of time and served hot or at room temperature. They don’t require much effort to cook because they simply require a lengthy simmer and some pause to let the flavors merge and mature.
You may also stuff these scrumptious stuffed eggplants with peppers and zucchini. Simply replace the eggplant with diced summer squash flesh and the peppers with rice and tomatoes, respectively. Make sure to get them ready a day in advance for the best results.
Enjoy!
Eggplant with Rice
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Loading...Ingredients
- 250 gr. Minced meat
- 6-7 pieces of eggplant
- 7 tbsp of Olive Oil
- 1 onion
- 2 medium size tomatoes
- 4 cloves of garlic
- 3 tsp of rice
- 1 tbsp of tomato paste (for the inside)
- 1 tsp of chili paste
- 1 tsp of black pepper
- 1 tsp paprika
- 1 tsp salt
- 1/5 Bunch Parsley
- 100 ml water
- For the water of the filling:
- 2 cups of hot water
- 2 tsp tomato paste
- 2 tbsp of olive oil
- 1 tsp of salt
Instructions
Wash your eggplants well and cut them in half. If your eggplants are large, you can also divide them into three.
With the help of a dessert spoon, carve the insides of the eggplants well.
Soak in salt water.
For the stuffing, wash the rice well.
Chop the onion and garlic.
Finely chop the parsley.
After grating the tomato, mix all the ingredients well in a deep bowl.
Fill the mortar into the eggplants and place them in the pot.
For the water of the stuffing, dilute the tomato paste in water and add salt and oil.
Mix it well and pour it into the pot.
Cover the pot and cook on low heat for 45 minutes.
Your stuffing is ready to serve.
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