Eggplants Oriental Style
Description
I like this simple recipe for Eastern-style eggplants primarily for its simplicity and versatility—the filling ingredients can be varied in any way you prefer. The cooking process is also very straightforward, so I think no one will have any trouble preparing this dish. The result is a vibrant, colorful, aromatic, and, of course, delicious dish—Eastern-style eggplants. I recommend serving them hot as a main course, although you can also serve them cold. Interested? Then read on.
Instructions
- 1
Step 1
Finely chop the fresh herbs.
- 2
Step 2
Cut the red pepper into cubes.
- 3
Step 3
Cut the eggplant in half and use a spoon to remove all the flesh from inside.
- 4
Step 4
Place the eggplant flesh into boiling water and cook for 5-7 minutes until soft. Then drain the water and transfer the flesh to a colander. Meanwhile, in a small amount of olive oil, sauté the ground meat seasoned with salt and pepper. The meat should not be fully cooked, but only browned lightly.
- 5
Step 5
On another skillet, heat a little more olive oil. Add the diced peppers, finely chopped onion, and garlic to the heated skillet. Sauté over medium heat for 4-5 minutes until softened.
- 6
Step 6
As you can see, you can cook the eggplant pulp, minced meat, and vegetables simultaneously—this way, you'll prepare the dish very quickly.
- 7
Step 7
Now comes the main part. Once you've completed all the steps described above, in a large bowl combine eggplant flesh, ground meat, sautéed vegetables, chopped herbs, breadcrumbs, egg, and cheese. Add diced tomatoes as well. Mix everything thoroughly, then use this mixture to stuff the eggplant boats.
- 8
Step 8
Place in a greased baking dish. Put in an oven preheated to 180 degrees and bake for approximately 45 minutes.
- 9
Step 9
While the eggplants are baking, you can go about your business. After 45 minutes, all you'll need to do is take the eggplants out of the oven and serve them before they cool down.