Stuffed Korean-style eggplants
Description
This recipe won't take much time. Stuffed Korean-style eggplants are a delicious dish for the whole family. It will especially appeal to vegetable lovers, vegetarians, and those aiming to improve their figure. It's important to have a special Korean-style carrot grater. But if you don't have one, use a regular grater or simply slice the carrots as thinly as possible. Let's begin. 1. Wash the eggplants. Cut them in half and carefully remove the flesh. Mash it with a fork or chop finely. 2. Grate the carrots Korean-style, or slice them, as we've already agreed. 3. Finely chop the onion. 4. Cook the rice. You'll need only two tablespoons, but the leftover rice can serve as an excellent side dish. 5. Place the eggplant flesh, carrots, and onion in a skillet and sauté. 6. Finely chop the garlic and add it to the vegetables. 7. When the vegetables are almost ready and have softened, add the tomatoes, cut into small pieces. 8. Season the mixture. I recommend adding some spice, such as chili pepper. 9. Your stewed vegetables are now ready—soft and looking like a very appetizing vegetable ragout. It's time to bake them. 10. Preheat the oven to 200°C (390°F). 11. Brush the empty eggplant halves with vegetable oil. Season with salt and pepper. 12. Fill the "empty" eggplants with the stewed vegetables. 13. Bake for 20 minutes. 14. Once done, taste and re-season the stuffed Korean-style eggplants with salt and pepper if needed. Serve hot.