Stuffed blue eggplant.
Stuffed blue eggplant - Jelena Nikolić - Recipes and Cookbook online
Stuffed eggplant, ingredients:
- 4 eggplants (smaller)
- 300 g of minced meat
- 100 g of rice
- 1 egg
- 8 sheets of cheese
- 2 tomatoes
- landing
- so
- spices
Stuffed blue eggplant, preparation:
- Wash the eggplants and cut them in half lengthwise. Put them in boiling water for 5 minutes. Take it out of the water, rinse it with cold water and scoop out the center once it has cooled down. Cut it small.
- Cook the rice. Fry the meat in a little oil. When it changes color, add salt, pour a little water and simmer for 5 minutes. Add the chopped middle of the blue eggplant, season to taste and sauté for a short time. Remove from the heat, cool a little and stir in the beaten egg. Add cooked rice and stir. Wash the tomatoes and cut them into rings.
- Arrange the eggplant boats in a tray lined with baking paper or in an oiled ovenproof dish. Spread the filling, put a slice of tomato and a sheet of cheese on top.
- Bake for 30-40 minutes in an oven heated to 180C. Remove the skin when serving, do not peel the eggplant before filling and baking, so that it does not fall apart. Serve warm. Pleasant!
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