Stuffed Eggplants Recipe

Name: Stuffed Eggplants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large Eggplants; 1 large Onion; 1/2 Red Pepper; 1/2 Green Pepper; 200 grams Chicken or Ground Beef; 1 Salt, Pepper and Oregano; 1 cup Milk; 2 tbsp Flour; 1 tbsp Butter; 1 Nutmeg, Salt and Pepper

Servings: persons

1
Cut along the eggplant and hollow the inside, leaving a margin.
2
Boil shells until soft.
3
Cut onion, peppers,inside of eggplants and chicken in dices.
4
Put onions and peppers in a skillet over medium heat until tender.
5
Add chicken and eggplant.
6
Cook until they change colour and season it.
7
For the white sauce; melt butter in a skillet.
8
Add flour, until brown
9
Put in milk and season it.
10
Mix until it gets thicker
11
Place the filling into the eggplant shells, and cover with white sauce.
12
(Melt cheese on top if you want)
13
Enjoy :)

321

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 10 ingredients. The key ingredients include: 2 large Eggplants, 1 large Onion, 1/2 Red Pepper, 1/2 Green Pepper, and more.

Yes, Stuffed Eggplants 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 Eggplants

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