Incredibly tender stuffed eggplants will appeal to lovers of original dishes. A large amount of minced meat is combined with a rich taste of eggplant. If desired, it is easy to improvise with the filling, the filling can be anything. This makes it possible for endless delicious improvisations. The dish is prepared in portions, which means that it is possible to please both meat-eaters and vegetable lovers at the same time.
The main thing is to arm yourself with a rolling pin at the initial stage and give the eggplants a good "bashing".
For cooking you will need:
- 3 eggplants;
- 1 onion;
- sweet and bitter peppers;
- a few cloves of garlic;
- 1 glass of tomato juice;
- 300 g minced meat;
- some ground pepper;
- coriander;
- greens;
- salt.
Using a rolling pin, carefully beat off the eggplants, and then, as it were, roll them out. As a result, we get soft eggplants instead of elastic ones. At the same time, their skin is not damaged.
Cut the softened eggplants lengthwise. We get roomy edible "wallets" for the filling.
Add 1 tablespoon of salt to cold water and send the eggplants there.
Let's move on to preparing the filling. Grind sweet and bitter peppers, onions, garlic, mix it all with minced meat, salt, pepper, add herbs, coriander and other spices as desired. Slightly squeeze the eggplants, and put the resulting minced meat inside. If the filling is more than required, we form meatballs from the excess. We shift everything into a baking dish, pour it with tomato juice and send it to an oven preheated to 180 C for 40 minutes.
These eggplants are good both hot and cold. More details regarding the features of cooking in the video below: