Eggplants stuffed with vegetables
Description
The dish is prepared without unnecessary complications. Eggplant is another wonderful vegetable, so don't miss the chance to try it. The finished dish can be served at the table.
Instructions
- 1
Step 1
First, cut the eggplant in half and soak the pieces in cold, slightly salted water for half an hour to remove the bitterness. Then, pour boiling water over them and place in an oven preheated to 180°C for 10–15 minutes. Before baking the eggplants, remove all the pulp from them, but do not discard it, as we will need it later.
- 2
Step 2
Fry the eggplant flesh in a small amount of oil in a frying pan.
- 3
Step 3
Add all the chopped vegetables to the eggplants, season with salt, and simmer in water for about 4-5 minutes. Don't forget to add the tomatoes last, after removing their skins.
- 4
Step 4
Now transfer all the vegetables to a bowl, add the grated cheese, and mix everything thoroughly.
- 5
Step 5
To prepare our recipe for eggplants stuffed with vegetables, fill the eggplant "boats" with the filling and bake in an oven preheated to 200°C for about 15–20 minutes. The dish is ready when the filling and eggplants turn golden brown. When serving, garnish the eggplants with a sprig of parsley or any other fresh herbs.