Stuffed Eggplant Recipe
Now in the season of summer vegetables, this dish will be twice as delicious!
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Cut the eggplant lengthwise. Next, there are two options: make cuts in the middle, but not to the end, or remove part of the pulp. I always do the second option, because this way more filling fits. This time I made half a boat, half incisions. Add salt and place in a bowl. Leave for an hour (or less, I have about half an hour, have never been bitter)
  2. While preparing the filling. Cut onion and pepper into cubes. In olive oil, fry the onion for about 2-3 minutes, add pepper to it, fry for another 3 minutes.If I make boats, then the next step is to add the finely chopped eggplant pulp, which we took out of the halves.
  3. Tomatoes are also cut into cubes, cut greens, garlic is crushed with a knife edge, crushed. Walnuts finely chop. Add tomatoes and nuts to the pan.
  4. After a couple of minutes, add the garlic. Season with spices: salt and pepper to taste. Grind the cumin in a mortar. Adjust the amount of cumin yourself. In General, according to the recipe it was 2 tsp, but, in my opinion, this is a lot. Although I love the spicy taste of cumin. Even 0.5 tsp is already spicy. Or I just have a good Uzbek Zira. Add the herbs, check for spices, and simmer for about 3-5 minutes.
  5. Squeeze the eggplant a little, soak it with a paper towel and fry it in olive oil on each side for a few minutes. We do not have a goal to fry the eggplant until ready, they should only be slightly browned.
  6. We stuff eggplants with vegetable mixture. Sprinkle a little olive oil and send it to a preheated 180 degree oven for 25-30 minutes.
  7. Eat hot. You can serve it as an independent dish, or as a side dish to meat. Bon Appetit!
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