Stuffed eggplants in the oven – a recipe for cooking the dish.

Stuffed eggplant baked in the oven is a favorite dish of my childhood, which has successfully passed into adulthood. It was prepared by my beloved mother, who instilled in me a love for delicious homemade food from the time I was in diapers.

The original recipe for stuffed eggplant includes red meat, and since I haven’t eaten it for a long time, I replaced it with soy, but you can use regular. It turned out delicious, like in childhood, which I was incredibly happy about, but I got a vegetarian dish.

eggplants – 8 pcs.;
soy meat – 80 g or beef or pork meat – 250-300 g;
tomatoes – 2 pcs.;
onion – 1 large;
bell pepper – 1 large;
chili pepper – 1 pod;
garlic – 2 cloves;
paprika – 1 teaspoon;
sea ​​salt;
black pepper;
vegetable oil.

We are preparing stuffed eggplants.

Cooking stuffed eggplants will not take much time. First, we turn on the oven at 220 degrees to warm up and we will deal with soy meat. If you are using regular, this step should of course be skipped. We read what is written on the packaging of your soy meat and cook it according to the instructions. Most likely, you will read: cook in boiling, salted water for 15 minutes. We do this, after which we drain the water through a colander.

While the soy meat is cooking, let’s work on the eggplants: wash them, cut off the caps and cut the skin into strips. The point is not to clean the eggplants completely, but to open access to the pulp, so we cut a strip from the barrel along the eggplant, leave a strip of purple skin, cut the next strip and so on. It turns out about 4 strips on a large or medium eggplant.

Place the whole eggplants on a baking sheet lined with foil or baking paper (so it gets less dirty), and put them in a preheated oven for 15 minutes so that the eggplants soften and they can be easily stuffed with minced meat. Stuffed eggplants in the oven will later be prepared very quickly.

While the eggplants are baking, prepare the “minced meat”. We put the pan on medium heat and pour a little vegetable oil into it. Clean and cut the onion as finely as possible, put it in a pan and fry, stirring, until it browns a little. We cut boiled or ordinary raw soybean meat into very small cubes. By the way, eggplants stuffed with soy meat are very difficult to distinguish from ordinary red meat.

Add the meat to the onions and fry for 5-8 minutes until lightly browned. You can, of course, make eggplants stuffed with minced meat, but minced meat is much tastier, I think.

While the meat is frying, remove the skin from the tomatoes using boiling water. Add peeled tomatoes in the same small cubes, and chili pepper and garlic as small as possible.

Put tomatoes, garlic and chili pepper in a pan with other ingredients, mix, salt, pepper, add a little coriander, paprika and leave to simmer for 5 minutes.

We take out the eggplants from the oven and make a deep cut along each one in the place where the skin is cleaned, and open them. This is easy to do with kitchen tongs. Stuffed baked eggplants are almost ready, there is very little left.

We take a teaspoon and start stuffing each eggplant, tamping the “minced meat” well. The more it fits, the tastier it will be.

Now we clean the bell pepper, parallel cutting it into wide strips. We spread them on top of each eggplant, covering the filling.

Put the stuffed eggplants back in the oven and cook for another 15-20 minutes until the eggplants are soft. To check whether they are completely ready, you can insert a sharp knife into the “butt” of the eggplant. And look inside: if there are no white and hard “innards”, then they are ready!

Everything, baked eggplants stuffed with soy or red meat, are ready! Arrange on plates.

You can sprinkle a little fresh cilantro for beauty.

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