Print Recipe
 Eggplant stuffed with Rice Recipe
Stuffed vegetables are always delicious! Here the taste of eggplant is perfectly combined with cheese and cheese.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 70 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 70 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplant in half lengthwise. Bake in a preheated 180 degree oven until soft.
    Cut the eggplant in half lengthwise. Bake in a preheated 180 degree oven until soft.
  2. Scrape the pulp with a spoon.
    Scrape the pulp with a spoon.
  3. Boil the rice until tender. Let the water drain. Wash the parsley, dry it, chop it and add it to the rice.
    Boil the rice until tender. Let the water drain. Wash the parsley, dry it, chop it and add it to the rice.
  4. Mash the cheese with a fork and add to the rice.
    Mash the cheese with a fork and add to the rice.
  5. Here also add the eggplant pulp.
    Here also add the eggplant pulp.
  6. Egg and mix well.
    Egg and mix well.
  7. Put the resulting filling in the eggplant.
    Put the resulting filling in the eggplant.
  8. Sprinkle with grated cheese. Then the breadcrumbs.
    Sprinkle with grated cheese. Then the breadcrumbs.
  9. Bake in a preheated 180 degree oven until browned. For about 30 minutes.
    Bake in a preheated 180 degree oven until browned. For about 30 minutes.
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