Eggplants with carrots and garlic
Description
The recipe won't take much time. These eggplants with carrots and garlic are easy to prepare at home and always turn out delicious. However, some eggplants might be slightly bitter. If you don't like that, I recommend sprinkling the eggplant "boats" with salt after cutting them and letting them sit until the juice is released. Then you can rinse them, dry off, and continue cooking, without worrying about any bitterness. Serve hot.
Instructions
- 1
Step 1
1. Wash all the vegetables, then let the water drain off. Cut the eggplants in half lengthwise to make "boats." Scoop out the eggplant flesh and place it in a frying pan with vegetable oil. Add chopped onion and carrot. Sauté until golden brown.
- 2
Step 2
2. Then add the chopped tomatoes (with their juice), crushed garlic, and spices. Bring to a boil over low heat, then remove from the heat. Next, mix the vegetables with the thawed raw minced meat.
- 3
Step 3
3. Fill our "boats." I had some leftover filling, so I also stuffed a large tomato. Place them on a baking sheet and bake in the oven at 170°C for 40 minutes. Then sprinkle with cheese and continue cooking until a golden crust forms.
- 4
Step 4
4. Done!