Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 6 small eggplants; 5 Tbs. olive oil; filling:; 1/2 kilo ground beef; 1 cup burgul - soak 20 minutes, then drain; 1 onion, chopped; 1 Tbs. chopped mint; 1 Tbs. chopped parsley; 2 Tbs.roasted pine nuts; 1 400 gram can crushed tomatoes; 5 Tbs. olive oil; salt, pepper; Sauce:; 1/4 cup olive oil; i can crushed tomatoes; 5 garlic cloves, crushed; 4 cups boiling water; salt, pepper, turmeric

Servings: persons

6 small eggplants
5 Tbs. olive oil
filling:
1/2 kilo ground beef
1 cup burgul - soak 20 minutes, then drain
1 onion, chopped
1 Tbs. chopped mint
1 Tbs. chopped parsley
2 Tbs.roasted pine nuts
1 400 gram can crushed tomatoes
5 Tbs. olive oil
salt, pepper
Sauce:
1/4 cup olive oil
i can crushed tomatoes
5 garlic cloves, crushed
4 cups boiling water
salt, pepper, turmeric

1
Halve eggplants and remove flesh, leaving a 1 cm. thick shell.
2
Mix filling ingredients and fill eggplant shells - do not pack tight
3
Combine sauce ingredients.
4
Heat 5 Tbs oil in large pan. Carefully place eggplant in one layer and cover with sauce.
5
Cook covered on medium flame for 30 minutes.
6
Cook on low flame for additional 30 minutes.
7
Add boiling water as needed during cooking.

No nutrition data on file — estimate from the ingredient list.

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 18 ingredients. The key ingredients include: 6 small eggplants, 5 Tbs. olive oil, filling:, 1/2 kilo ground beef, and more.

Yes, Stuffed Eggplant 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.

Stuffed Eggplant

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