How to make Persian stuffed eggplants
Servings: 4 people
Ingredients
- 4 Eggplants
- 200 grams Ground Beef
- 1 Onion
- 3 Garlic Cloves
- 2 tbsp Fragrant vegetable
- Turmeric, pepper, curry powder
- Salt
- Oil
Tomato Sauce :
- Tomato paste
- 1 Onion
- 3 cups Water
Instructions
- Peel the eggplants. Do not remove the green cap of the eggplant completely. Make a longitudinal cut in the middle of them with a knife.
- Sprinkle 1 spoon of salt on them. Let them remain for 30 minutes.
- Finely chop the onion and fry. Take half of it for tomato sauce.
- Add crushed garlic to the other half and fry.
- Add ground beef. Add aromatic herbs.
- Pour some tomato paste and fry. The ingredients inside the eggplants are ready, turn off the heat.
- Wash the eggplants with water and dry them completely with a towel. Fry them. Then let them cool.
- Empty the inside of the eggplants with a spoon.
- Mash the contents of the eggplant that you emptied with the back of a spoon, fry a little. Add salt and spices and combine with ground beef.
- Pour the ground beef mixture with the roasted eggplants into the eggplants.
- Put the onion you cut into the pan. Add turmeric, pepper, and curry spices to it. Add tomato paste and fry a little. Then pour water on it.Carefully place the eggplants in the sauce.
- Add salt. Leave the lid of the pan until the stuffed eggplants cook well for about 30 to 40 minutes and the sauce thickens.
- Persian stuffed eggplants is ready! Serve with bread or rice.
Notes
- If the eggplants were young and fresh, you can use them without skin. But if the skin of the eggplants is thick, peel them.
- You can pour pizza cheese on stuffed eggplants. In this way, it is more attractive for children. For this purpose, after cooking them completely in the sauce, pour cheese on them and let it stay on the heat for 5 minutes until the cheese melts.