Grilled eggplants over a campfire
Description
The dish is prepared without unnecessary complications. These eggplants grilled over a campfire are a great snack for summer and autumn picnics and outdoor trips. By the way, since not everyone likes eggplants, I often prepare the same filling for both eggplants and zucchini. That way, everyone is satisfied, enjoying delicious and healthy snacks in nature. Try it yourself—it's really great. The finished dish can now be served.
Instructions
- 1
Step 1
1. Cut the eggplants into "boats" and remove the center. If the center contains seeds, feel free to discard them; if it's still young and tender, add it to the filling. Rub the eggplant boats with salt and let sit for 5 minutes until liquid is released (this removes bitterness). Rinse them under running water, then season again with spices and salt to taste.
- 2
Step 2
2. Mix the filling (you can use meat, but I prefer finely chopped mushrooms) with spices and the remaining eggplant pulp. Add finely chopped onion and carrot. Mix well, stuff the eggplants, and pour tomato paste over the top.
- 3
Step 3
3. Next, place pieces of pepper on top of the meat filling, sprinkle everything with the remaining chopped onion. Wrap each boat in foil. Grill each one for 10 minutes.
- 4
Step 4
4. Then unfold the foil and serve the dish!