This is a very popular Turkish mini eggplant dish. Small ones apple-sized eggplants are easy to stuff and they look so unusual that they can easily become a favorite among more habitual vegetables. In terms of taste and nutritional qualities, they are not at all inferior to their large relatives. Stuffed Eggplant Will great appetizer and fill the table before guests arrive. с друзьями: 
Time: 1 hour. 20 minutes. 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:
- 8 mini eggplants the size of a lemon
- 900 gr. minced lamb
- 6 shallots, chop
- 1/4 Art. olive oil
- 4 cloves of garlic
- 3 large blange-ripe tomatoes, peeled and finely chopped
- 1 small bunch of parsley, finely chop and leave for side dish
- 1 tbsp. l finely chopped mint leaves
- Juice 1 Lemon
- 3/4 Art. chicken broth
- 1 lemon, sliced very thinly
Recipes with similar ingredients: eggplant, minced lamb, tomatoes, shallots, garlic, lemon juice, parsley, mint
Recipe preparation:
- Heat the oven to 170 ° C.
- Use a vegetable knife to cut the wedge from the base to the end each eggplant, large enough for a spoon to be take out the flesh of the core. Set aside the middle cut. pour the saucepan to cover the bottom and place on medium fire. Lightly fry eggplant on all sides until brown, put on a dish.
- Return the skillet to the fire, pour the shallots and garlic and Pass for 5 minutes until golden and soft. Add on minced mutton skillet and fry while stirring with wooden shoulder blade. Put the tomatoes and mix well, let it boil 5 minutes salt and pepper.
- Crush a couple of handfuls of parsley and mint, squeeze lemon juice; continue cooking for another 2-3 minutes. Remove the pan from the heat, let the filling cool slightly. Fill the eggplant with a spoon with the filling: fill the entire core, but do not overfill lot.
- Put eggplant in a large baking sheet in one layer, pour chicken broth, put a slice of lemon on each eggplant, drizzle with olive oil. Bake in the oven for 20-30 minutes, readiness can be checked with a fork, ready eggplant should be soft. Garnish with parsley before serving.
