If you’re searching for a dish that combines tender eggplant and a savory meat filling, look no further than this traditional recipe. Amela’s stuffed eggplants are juicy, rich in Mediterranean flavors, and easy to prepare—perfect for a family dinner or weekend treat.
Ingredients:
- 5 medium eggplants
- 3 teaspoons salt
- 1 cup olive oil
- 2 yellow onions, finely chopped
- 7 oz (200 g) ground meat (beef or lamb)
- 4 ripe tomatoes, finely chopped
- 2 tablespoons tomato-pepper paste (or tomato paste)
- 1/2 cup chopped parsley
- 4 garlic cloves (2 for the filling, 2 for the sauce), minced
For the sauce:
- 2 cups water
- 2 tablespoons tomato-pepper paste
- 2 tablespoons olive oil
- 2 garlic cloves, minced
Instructions
Peel the eggplants and slice each lengthwise, but not all the way through—just enough to create a pocket for the filling. Place in salted water (3 teaspoons salt) and let soak for 30 minutes. Drain and pat dry. Heat olive oil in a large pan and fry the eggplants until golden brown on all sides. Set aside.
In another pan, sauté the onions and 2 garlic cloves in olive oil until softened. Add the ground meat and cook until all liquid evaporates. Stir in the tomatoes and cook until the mixture thickens. Remove from heat and mix in the chopped parsley.
Carefully fill each eggplant with the meat mixture and place in a baking dish. Garnish with slices of tomato or pepper if desired. Mix 2 cups of water with tomato-pepper paste, olive oil, and the remaining 2 minced garlic cloves. Pour the sauce evenly over the eggplants.
Preheat the oven to 375°F (190°C). Bake for 20–25 minutes or until most of the liquid evaporates and only a rich sauce remains.
recipe Amela
photo credit wallpaperflare.com
