Eggplants stuffed with meat and rice
Description
The dish is prepared without unnecessary complications. An original way to make stuffed eggplants. Remove the flesh from the eggplants and place them in salted water for half an hour. Meanwhile, sauté the nuts, as well as the onion and garlic. Mix half of the onion and the garlic with the nuts, rinsed rice, and minced meat; season with salt and pepper. Fill the eggplants with the stuffing and place them in a pot. Combine the remaining onion and garlic with chopped tomatoes, simmer in a skillet for 15 minutes, then pour this mixture over the eggplants together with broth. Simmer over medium heat for 45 minutes, turning occasionally. Serve drizzled with lemon juice and sprinkled with fresh herbs. The dish is ready to be served.
Instructions
- 1
Step 1
Cut off the stem end of the eggplant and remove the flesh using a knife and a small spoon. Then place the prepared eggplant shells in salted water for half an hour.
- 2
Step 2
Heat the oil in a skillet and quickly sauté the nuts, then drain them in a colander. In the remaining oil, sauté the chopped onion and garlic. Mix half of the onion and the garlic with the nuts and rinsed rice for the filling.
- 3
Step 3
Pass the meat through a meat grinder and add it to the filling. Salt, pepper, and mix.
- 4
Step 4
Fill the eggplants with the stuffing and place them in a pot. Combine the remaining onion and garlic with the chopped tomatoes, sauté in a pan for 15 minutes, then pour over the eggplants together with the broth. Simmer over medium heat for 45 minutes, turning occasionally. Serve drizzled with lemon juice and sprinkled with fresh herbs.