Recipe: Baked Stuffed Eggplant On RussianFood.com

Baked stuffed eggplant

8 portions of 50 kcal 1 hr (your 25 min) Rambutan 19.06.12

RUB 30

UAH 7

per serving

I like these stuffed eggplants more cold. Cut off a piece with the filling - and enjoy the range of vegetables.

Food (for 8 servings) Eggplants (it is better to take young ones) - 4 pcs. Tomatoes - 2 pcs. Bulgarian pepper - 1 pc. Onion (medium) - 1 pc. Carrots - 0.5 pcs. Parsley and dill - 0.5 bunch (to taste) Garlic - about 1 teaspoon, crushed (to taste) Ketchup - 1 tbsp the spoon Vegetable oil - 2 tbsp. spoons Salt to taste Pepper to taste

Step by step photo recipe for baked stuffed eggplant

How to cook stuffed eggplants: We

do not remove the fruit stems from the eggplants, but only clean and shorten them. Cut the eggplants in half lengthwise. The stalk will hold the halves.

Using a knife and a teaspoon, select the eggplant centers, chop and salt them. Salt the eggplants in the middle too.

Cut all vegetables into small cubes.

Chop the greens, crush the garlic.

First fry the onions and carrots in heated vegetable oil for 2 minutes.

Add the rest of the vegetables and simmer them covered for 5-7 minutes.

Add ketchup, salt to taste, you can add your favorite herbs. Add herbs and garlic. The filling is ready.

Lubricate the eggplant outside with oil and stuff them - put the filling with a slide into the lower half and cover with the top one. It is convenient to do this immediately on a baking sheet.

Put a baking sheet with stuffed eggplants in an oven preheated to 180 degrees for 25-30 minutes.

Ready stuffed eggplants.

Enjoy your meal!