Arabic-style eggplants baked in the oven
Description
The dish is prepared without unnecessary complications. I think all lovers of various stuffed vegetables will appreciate this recipe for Arabic-style eggplants baked in the oven, as it explains exactly how to stuff them. I should warn you in advance that despite the exotic name, this dish is very easy to prepare, and all the ingredients can be easily bought at any store. The result, however, is a very tasty and incredibly beautiful dish, so it can confidently be served to guests. In short, be sure to try making Arabic-style eggplants in the oven at home—you won't regret the time spent. 1) Wash the eggplants, dry them thoroughly, cut each one in half lengthwise, and carefully scoop out the flesh using a spoon. 2) Chop the eggplant flesh finely. Peel the tomato and also dice it finely. Then mince the meat through a meat grinder and combine it with the finely chopped onion, eggplant flesh, and tomato. Add olive oil, herbs, salt, and pepper to this mixture, and mix thoroughly. 3) While the filling is marinating, soak the eggplant halves in salted water for about 5 minutes. 4) Remove the eggplant "boats" from the salted water, gently squeeze out the excess liquid, and fill them with the prepared meat and vegetable mixture. 5) Place the stuffed eggplant halves onto a baking sheet and top them with a layer of grated cheese. Put the baking sheet into a preheated oven at 190°C (375°F) and bake for 10–15 minutes. 6) While the eggplants are cooking, finely chop fresh herbs and mix them with sour cream. Serve the finished dish with this sour cream sauce. Our delicious and aromatic eggplants are ready—enjoy your meal! The dish is now ready to be served.