Eggplants stuffed with meat, cooked in a multicooker
Description
The dish is prepared without unnecessary complications. Stuffed vegetables are perhaps the most delicious dish. Cut the eggplants in half and remove the flesh, then finely chop it. Salt both the halves and the flesh, and let them sit for 20 minutes. Then rinse the halves with water and dry them with paper towels. Separately sauté the chopped eggplant flesh, onion, garlic, and ground meat in a skillet. Mix all the sautéed ingredients, then add chopped herbs and spices to taste. Brush the eggplant halves with vegetable oil, place them in a multicooker, and bake for 15 minutes. Then fill them with the stuffing, top with mayonnaise, sprinkle with grated cheese, and bake in the multicooker for another 50 minutes. Serve with vegetables and fresh herbs. The finished dish is ready to be served.
Instructions
- 1
Step 1
Cut the eggplants in half, remove the flesh and finely chop it. Salt both the halves and the flesh and let sit for 20 minutes. Then rinse the halves with water and dry them with paper towels.
- 2
Step 2
Peel the tomatoes and chop them. Also chop the onion, garlic, and herbs. In a frying pan, sauté the eggplant flesh pieces until soft, then remove them from the pan. In the remaining oil, sauté the onion and garlic until translucent, then set them aside with the eggplant. Add a bit more oil and cook the ground meat until done. Mix the cooked meat with the sautéed vegetables, add herbs and spices to taste. Brush the eggplant halves with vegetable oil, place them in a multicooker, and bake for 15 minutes.
- 3
Step 3
Then fill with the filling, and top with mayonnaise.
- 4
Step 4
Sprinkle with grated cheese and bake in a multicooker for 50 minutes. Serve with vegetables and fresh herbs.