Traditional Bulgarian Stuffed Eggplant (Пълнени патладжани с кайма)
Традиционно ястие · Bulgarian
Classic Bulgarian stuffed eggplants, where hollowed-out eggplants are filled with a savory mixture of ground meat, onions, tomatoes, and spices, then baked until tender and golden.
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Съставки
- Eggplants4 medium
- Ground beef or lamb500g
- Onions2 large, finely chopped
- Tomatoes400g, crushed or diced
- Tomato paste2 tablespoons
- Garlic3 cloves, minced
- Parsley1/2 cup, chopped
- Red pepper flakes1 teaspoon
- Black pepperto taste
- Saltto taste
- Vegetable oil3 tablespoons
- Water1/2 cup
Стъпки
- 1
Preheat oven to 190°C (375°F).
- 2
Cut eggplants in half lengthwise. Scoop out the flesh, leaving about a 1cm border. Chop the scooped-out flesh and set aside.
- 3
Boil the eggplant halves in salted water for 5-7 minutes until slightly tender. Drain and place cut-side up in a baking dish.
- 4
Heat oil in a large skillet over medium heat. Sauté chopped onions until softened, about 8-10 minutes.
- 5
Add ground meat to the skillet and cook, breaking it up, until browned. Drain excess fat.
- 6
Stir in the chopped eggplant flesh, crushed tomatoes, tomato paste, minced garlic, chopped parsley, red pepper flakes, salt, and pepper. Cook for 5 minutes.
- 7
Add water and simmer for another 10 minutes, allowing the flavors to meld.
- 8
Spoon the meat mixture evenly into the hollowed-out eggplant halves.
- 9
Bake for 30-40 minutes, or until the eggplants are tender and the filling is heated through and slightly browned on top.
- 10
Serve hot, garnished with extra parsley if desired.
