Eggplant with minced meat, stewed in a pan

The stuffing of minced meat, rice, fried onions and pine nuts and the aromatic tomato sauce make the eggplant delicious.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 75 minutes

Ingredients

• Eggplant 4 pieces
• Vegetable oil 60 ml
• Pine nuts 3 tbsp spoons
• Onion 1 piece
• Garlic 2-3 pieces
• Minced meat 350 g
• Rice 100 g
• Salt to taste
• Ground cumin to taste
• Ground allspice to taste
• Ground black pepper to taste
• Meat broth 500 ml
• Tomatoes in their own juice 450 g

Cooking method

• Cut the eggplants in half and use a teaspoon to remove the pulp from the middle to make kegs.

  Small eggplants can be used whole, but then more will be needed.

• Heat oil in a skillet over medium heat. Roast the pine nuts for 3 minutes, put them on a plate.

• In the same skillet, fry the onion and garlic for 5-7 minutes. Put half of the roast in a bowl with nuts and mix with minced meat, rice, salt, caraway seeds, allspice and black pepper.

• Add the broth, diced tomatoes, chopped eggplant pulp, salt, cumin and peppers to the remaining onion and garlic. Cover and simmer for 5-10 minutes.

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• Stuff each eggplant with the filling and place in a skillet with tomato sauce.

  Do not fill the vegetables too tightly as the rice will swell.

• Simmer over medium heat, covered for 50-60 minutes. During this time, turn the eggplants a couple of times.

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