Eggplant Pabucaki Recipe

Name: Eggplant Pabucaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Eggplant(globe); 1 onion; 1 clove garlic; 5-6 sun dried tomatoes( 1 fresh); 1-2 long green peppers; 1 tablespoon tomato puree; 2 tablespoons olive oil; 1 teaspoon sugar; 1 teaspoon nutmeg; 1 bay leaf; parsley; Fresh kasar cheese( feta or mozarella); 1 fresh chilli; salt&pepper

Servings: persons

2 Eggplant(globe)
1 onion
1 clove garlic
5-6 sun dried tomatoes( 1 fresh)
1-2 long green peppers
1 tablespoon tomato puree
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon nutmeg
1 bay leaf
parsley
Fresh kasar cheese( feta or mozarella)
1 fresh chilli
salt&pepper

1
Cut them in two .Brush olive oil on top of a baking tray.Place eggplants skin side up. Poke holes and roast in the oven at 250 C until the flesh is soft. (30-45 minutes depending on the variety ) If you use long eggplants just poke and roast them.
2
Once they cool down, scoop out the flesh without damaging the skin. (cut lengthways for thin ones) .Cut the sun dried tomatoes in cubes.
3
In a pan put olive oil heat then add onions, mashed garlic, bayleaf and peppers. Stir until soft on low heat. Add sugar , salt and tomato puree and nutmeg.
4
Dice the roasted eggplant flesh and add them with the sun dried tomatoes and sautee for 2-5 minutes on low heat with lid on. Adjust seasoning and stuff the eggplants.
5
Place stuffed eggplants in an oven dish .Put grated fresh Kasar on top, drizzle some olive oil and bake in a preheated oven at 180 C for 15-20 minutes. Add chopped parsley on top and serve immediately while it is still hot. Bon Appetit

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Eggplant(globe), 1 onion, 1 clove garlic, 5-6 sun dried tomatoes( 1 fresh), and more.

Yes, Eggplant Pabucaki falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Pabucaki

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