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Eggplant stuffed cabbage
First, prepare the filling for the eggplant cabbage rolls. For the filling recipe, see the filling recipe for stuffed cabbage rolls.
Cut off the tail of the eggplant, cut off the tapered cap from the same end and scrape the inside of the eggplant with a knife, wash and leave for half an hour in salted water. Then drain the water and fill the eggplant with the filling, cover with the previously cut caps. Rub the inside of the eggplant in your hands with salt, squeeze out the water and place on the bottom of the pan. Arrange the stuffed eggplants in a row on top, salt and cover with one glass of water. Place a lid on the saucepan and simmer for 45-60 minutes until the eggplants are tender and the water evaporates. Serve cold.