Stuffed Eggplant with Minced Meat

Hello Dear Friends,

I continue to publish recipes that remain in drafts. I didn't understand why I didn't prepare it and publish it. This is again one of the recipes that I prepared to share 4-5 years ago and forgot to publish.

When it comes to Stuffed Eggplant, dried eggplant always comes to mind, but the taste of stuffed eggplant made from fresh, seasonal eggplant is completely different.

We use salt water to take away the bitterness of the eggplants and also flavor the eggplants.

I would love to share the recipes you use on my story :) You can send the photos via direct message via Instagram or by tagging me in your story. My Instagram account: @kitchensirlari  Don't forget to follow!

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Ingredients for Minced Meat Stuffed Eggplant Recipe

• 1,5 kg medium size eggplant
• 1 tea glass of rice
• 250 gr mince
• 1 large onion
• 1 heaping tablespoon of tomato paste (tomato & pepper mixed)
• quarter bunch of parsley
• half a teaspoon of olive oil
• dry mint
• salt
• black pepper

For the sauce:

• 2-3 tablespoons of olive oil or butter
• 1 meal spoon tomato paste
• Salt
• hot water

How to Make Minced Meat Stuffed Eggplant Recipe?

1. Cut off the head and stem parts of the washed eggplants and flatten them. Divide it into 2 pieces if it is normal sized, or 3 pieces if it is long, and hollow it out.
2. Place the hollowed out eggplants in salt water and leave them in there for 10-15 minutes.
3. Wash the rice with plenty of water and drain thoroughly. Mix the minced meat, finely chopped onion, parsley, oil, tomato paste, olive oil, mint, salt and pepper.
4. Fill the eggplants and place them in the pot. Mix 1 glass of hot water, 1 tablespoon of tomato paste, olive oil and salt, and pour it slowly over the zucchinis you have arranged.
5. Add 1 - 1,5 cups of hot water to your eye. Cook the stuffing over medium heat until the rice swells. Serve hot.