Thessaloniki eggplant - a delicious and decorative appetizer, it can also serve as a main dish, a matter of taste.
Thessaloniki eggplant - Ljiljana Stanković - Recipes and Cookbook online
Thessaloniki eggplant - a delicious and decorative appetizer, it can also serve as a main course, a matter of taste.
- 4 pieces of eggplant
- 1 piece of onion
- 3 cloves of garlic
- 300 g of minced meat
- 70 g of rice (boiled)
- 30 g of almonds (chopped)
- 30 g of raisins
- so
- beaver
- 1 teaspoon of ground paprika
- cinnamon
- Kim
- 4 tablespoons olive oil
- 16 pieces of cherry tomatoes
- Chop the onion head and 3 garlic cloves and mix with minced meat, almonds and grapes. Salt, pepper, add ground paprika, cumin and cinnamon.
- Wash the eggplants, clean them and cut them in half lengthwise. Hollow them out with a spoon and fill them with meat.
- Heat the oven to 200 degrees.
- Place the filled eggplant halves in an oiled pan.
- Pour olive oil over them, sprinkle with ground paprika, put cherry tomato halves on them and bake for about 35 minutes.
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