Eggplant stuffed with meat
Second courses
- Eggplants of medium size and regular shape - 4 pcs.
- Onion - 2 pcs.
- Tomatoes - 2 pcs.
- Minced lamb - 250 g
- Garlic - 2-3 cloves
- Parsley - 1 bunch
- Milk - 3-4 tbsp. spoons
- Cumin seeds - 1 teaspoon
- Egg - 1 pc.
- Sweet pepper - 1 pc.
- Olive oil - 4 tbsp. spoons
- Lemon - 1 pc.
- Salt - to taste
- Ground black pepper - to taste
Recipe for eggplant stuffed with meat
Preheat the oven to 250 º C.
Wash the eggplant, cut off the stems.
Cut the eggplant in half lengthwise, carefully remove the core, put on a roasting pan, sprinkle the middle with salt and drizzle with a spoonful of oil.
Grind the eggplant pulp, brush with oil and put in a separate small dish for the oven.
Place both bowls in the oven for 20 minutes.
Chop the onion, stew for 5 minutes in a frying pan in one tablespoon of oil.
Add minced meat to the onion and fry for another 5 minutes over high heat.
Garlic, parsley, peel and chop.
Blanch the tomatoes, remove the skin from them and grate them.
Whisk the egg with milk.
Mix all ingredients together with onions and minced meat, add eggplant pulp, caraway seeds, salt, pepper and mix well.
Stuff eggplants with minced meat, garnish with strips of green pepper on top, sprinkle with oil on top.
Bake in the oven at 200-210 º C for 30-40 minutes.
Drizzle the eggplant with lemon juice when serving.
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