Stuffed Eggplant
Stuffed Eggplant is a dish that evokes the flavors of the Mediterranean cuisine and is a perfect choice for those seeking a light and healthy meal. Eggplant is rich in fiber and nutrients and pairs particularly well with flavorful fillings like ground meat, vegetables, or even cheeses. The dish can be varied in many ways, but stuffed eggplant is a truly tempting dish that is especially popular during the summer months.
Stuffed eggplant is both light and filling, and while it is not a traditional Hungarian dish, it can easily be incorporated into Hungarian cuisine. The dish is easy to prepare, the eggplant needs to be sliced, baked, and then filled with various fillings. Every bite of stuffed eggplant evokes a Mediterranean flavor and is guaranteed to impress every guest.
Ingredients for this recipe
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Preparation Steps
1
Halve the eggplants lengthwise and scoop out the flesh, setting aside. Sprinkle the inside of the eggplant halves with salt and let them sit for 10-15 minutes to draw out excess moisture.
2
Heat the oil in a skillet over medium heat. Sauté the finely chopped onion and garlic until softened.
3
Add the ground beef and cook, breaking it up with a spoon, until browned. Season with salt, black pepper, and Hungarian sweet paprika.
4
Add the diced eggplant flesh, diced bell pepper, and diced tomatoes. Simmer for 10 minutes, then stir in the cooked rice.
5
Fill the eggplant halves with the meat and vegetable mixture and place them in a greased baking dish.
6
Sprinkle the stuffed eggplants with grated cheese and bake in a preheated oven at 350°F (180°C) for approximately 25-30 minutes, or until the cheese is melted and golden brown.
7
Garnish the stuffed eggplant with fresh parsley and serve with a side salad or as a standalone dish.
