Simple recipe for eggplant stuffed with vegetables and herbs

Healthy, delicious and appetizing eggplants with vegetables are suitable for dinner. Eggplants are used to prepare dishes of various national cuisines, including Tajik. I read this recipe in a women's magazine. Everything is very simple, but at the same time beautiful and delicious. My family liked this dish. I advise you to cook it too.

Maria Kruus

Recipe author

A simple recipe for eggplant stuffed with vegetables and herbs

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Eggplant

Carrots

500

Vegetable oil

100

Onion

300

Greenery

to taste

Garlic (1 head)

Tomatoes

Spices dry

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 38 % 5 g

Carbohydrates 54 % 7 g

69 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:

Take medium-sized eggplants. They should be smooth. Do not buy small and curved vegetables for the "Eggplant stuffed with vegetables" recipe. They are not suitable for this dish. So, cut the eggplant in half. It is necessary to cut lengthwise. You should get two elongated halves, each of which is cleaned, or rather, clean it from the seeds.
In a separate container, prepare the minced meat with which you will stuff the eggplants. To do this, take onions, carrots, tomatoes, garlic and herbs. Wash them, clean what you need and fry them in hot oil. Add the herbs and garlic. Stuff the eggplants with this minced meat. Put them in a frying pan. Add water to it and simmer the eggplants on low heat until tender.
Bon appetit!