| 80 | 13 | 2-3 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients
- 400g minced meat
- 3 eggplants
- 100g yellow onion
- 3 cloves garlic
- 50g short grain rice
- olive oil
- 50g flour
- 1 egg
- 250g sliced tomato
- salt to taste
- green or black pepper
- finely chopped parsley
- paprika
Method
- Cut the eggplants in half lengthways and gut them with a spoon until they are fairly hollow. Save the innards and chop them up quite finely.
- Dice an onion and sauté until it sweats, add minced garlic and sauté until fragrant, then add the eggplant innards. Cook for 5 to 10 minutes or until they have reduced in size and moisture has evaporated. Add the minced meat, salt and pepper to taste and cook until browned.
- In a large bowl, transfer the cooked meat mixture and let it cool a bit. To the mixture add the flour, egg, rice, half the parsley, and paprika to taste.
- Stuff the hollowed eggplants with the mixture using an ice cream scoop; about 2 scoops per eggplant or until it is about flush.
- Place sliced tomato over each eggplant to cover, or act as a “lid”. Cut the slices in half as needed if the eggplants are narrow.
- In a cast iron skillet or baking dish, arrange the stuffed eggplants, stuffing side up and fill the cookware with enough water to envelop the eggplants without completely submerging them. Drizzle the eggplants with olive oil.
- Simmer in 150°C oven covered with parchment for about 30 minutes, then uncovered for another 25-30 minutes or until the eggplant is completely tender.
- Before you take it out of the oven, prepare a type of roux called запршка by heating olive oil and a couple teaspoons of paprika together until sizzling/boiling while constantly stirring. Take off heat after it bubbles and continue to stir until it calms.
- After removing the eggplants from the oven, serve on a dish and spoon over some of the roux. Garnish with the chopped parsley.
Tip
Serve with soured milk or yogurt and a vinegary cucumber salad.