Stuffed eggplant – a dish common to many nations, it is very tasty, fragrant, and also hearty and easy to cooking. Lamb, soaked in vegetable juices, turns out soft and juicy. This dish can be consumed both hot and cold, as an independent dish, or in addition to a side dish. Besides, It looks great on the festive table.
Recipe author – Mary Sue Millikan and Susan Feniger – American chefs, restaurateurs, cookbook authors, and also radio and television presenters specializing in latin american the kitchen
Time: 1 hour. 30 min. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr minced lamb
- 6 eggplant
- 1 tbsp. olive oil
- 2 tbsp. l (30 gr.) Butter
- 2 finely chopped onion heads
- 3 tomatoes, peeled, seedless and chopped
- 2 green bell peppers, seedless and chopped
- 1/2 tbsp. finely chopped parsley
- 2 tbsp. l freshly squeezed lemon juice
Recipes with similar ingredients: minced lamb, eggplant, pepper sweet, lemon juice, tomatoes
Recipe preparation:
- Peel the eggplant in strips a little over a centimeter long. thick in the style of “zebra”, leaving centimeter strips of peel between each cleaned area. Trim the long eggplant so so that they can fit in a pan. Heat the oil in a large, deep pan. Fry the eggplant until golden brown with all sides, constantly turning them over until they start soften. Then put them in a baking dish, placing them one next to the other and make deep on each eggplant lengthwise cut.
- In a skillet, heat butter, add onion and sauté until soft, about 5-7 minutes. Then add to lamb onions and cook for 10 minutes. Add the tomatoes bell pepper and salt and fry until all the juice is absorbed, about 5 minutes. Stir in parsley, lemon juice, season, and remove the pan from the stove.
- Heat the oven to 175 ° C. Stuff the eggplants tightly with a mixture of minced meat, increasing the incision with your hand. Add to the baking dish a little water, cover and bake in the oven for 30 – 40 minutes, or until the eggplant is very soft.
