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Eggplant with minced meat and adjika sauce

Eggplant Stuffed with Ground Meat in Adjika Sauce

Stuff eggplants nonstop right up until winter! An amazing recipe for a fragrant hot dish of stuffed eggplant with adjika, fit for a holiday table — it's sure to please everyone and delightfully surprise them with its flavor!

Siberian cooks

Recipe author

Eggplant with minced meat and adjika sauce

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Composition / ingredients

Servings:

Eggplant

Egg white

Ground pork

200

Cornstarch

0.5

Soy sauce

Ground ginger

0.5

Flour

100

Adjika

200

Vegetable oil

Ground pepper blend

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 35 % 11 g

Carbohydrates 42 % 13 g

173 kcal

GI: 31 / 0 / 69

Cooking method

Cooking time: 45 min

Step 1:

To make these delicious stuffed eggplants, gather your ingredients and the spices you'll need.
Step 2:

Trim off the stem of the eggplant and cut it lengthwise into two halves.
Step 3:

On each half, make crosswise cuts partway through (not all the way), dividing each half into several small sections.
Step 4:

Into the bowl of ground meat, pour a mixture of one egg white, half a teaspoon of ground ginger, half a teaspoon of cornstarch, and one teaspoon of soy sauce.
Step 5:

Add salt and the pepper blend to the ground meat to taste, mix until smooth, and set it aside to soak up the spices for ten to fifteen minutes.
Step 6:

Once the meat has taken on the spices, generously fill each cut in the eggplant, taking your time.
Step 7:

The meat-filled eggplant halves end up looking like little "hedgehogs."
Step 8:

Thoroughly dredge each generously stuffed section of eggplant in flour.
Step 9:

Place the eggplant in a skillet that you've heated with the vegetable oil, and start frying over fairly high heat.
Step 10:

Fry the eggplant until golden brown on each side.
Step 11:

Add homemade adjika (a spicy Georgian pepper-and-garlic sauce) to the pan, spreading it out evenly, then cover and simmer the eggplant over low heat for another ten minutes.
Step 12:

Arrange the finished stuffed eggplant on a plate, garnish with fresh herbs, and serve. Simple, homemade, and made from everyday ingredients — that's what our recipes are all about. Enjoy!

Eggplant "hedgehogs" with ground meat — stuffed eggplant. Picture this: everyone comes home from work and the first question at the door is, "What smells so good?" When they hear it's stuffed eggplant, they rush to the kitchen without even taking off their coats, ready to eat standing up with their bare hands. You practically have to fend them off to protect the eggplants! But I can't blame them — it's so good that even a five-minute wait feels impossible. So take a look and jot down this wonderful dinner recipe.