Name: Eggplants stuffed with cheese
Cook time: 85 min
Total time: 85 min
Yield: 4
Cuisine: Turkish
Ingredients: Eggplant - 4 pc; Mutton - 250 g; Beef - 250 g; Chees Feta - 150 g; Wheat crackers - 3 tbsp; Egg - 1 pc; Salt to taste; Black pepper to taste; Tomato - 2 pc; Olive oil - 2 tbsp; Garlic - 1 clove; Garlic - 1 clove; Bulb onions - 1 pc; Ground red pepper to taste; Parsley - 5 bunch; Salt to taste

Turkish

Stuffed eggplant with cheese is a delicious and nutritious dish. It is ideal both for a family dinner and for a festive table. In the classic version, eggplants are usually stuffed with meat and baked. However, in our unusual recipe of Turkish cuisine, everything is the opposite: baked eggplants are stuffed with feta and wrapped in minced meat. The dish takes time, but the result is excellent. Eggplant, thanks to its delicate texture, perfectly absorbs the juices and flavors of the meat, and the cheese gives the dish extra juiciness.

Preheat the oven to 200°C. Peel the eggplants, but do not remove the stalks. Place on a wire rack and bake until soft, 20 minutes. Carefully remove from the oven and cool.

Peel the onion and garlic. Chop the meat and mince together with the onion and garlic. Finely chop the parsley and mix with the minced meat. Season with salt, black and red pepper and cumin. Add the breadcrumbs and knead the mince well.

Place cling film on a work surface. Divide the minced meat into 4 portions. Roll one portion into a ball and flatten into a thin tortilla of a size that can be used to wrap the eggplant.

Place the eggplant on top of the stuffing, leaving the stalks on the outside. Make a cut in the center of the eggplant and fill it with feta. Add a little salt and pepper to the eggplant. Wrap the mince on all sides, helping yourself with the foil, forming the likeness of the eggplant. Repeat with the remaining ones.

Transfer the stuffed eggplants to the baking dish. Wrap the stalks in foil. Drizzle the eggplants with olive oil and place in an oven preheated to 180 ° C for 40-45 minutes.

For the sauce, peel and finely chop the garlic. Chop the tomatoes with a blender or grate them. Heat the olive oil in a saucepan and sauté the garlic until fragrant. Add the tomatoes and cook for 10 minutes.

Remove the baked eggplants with minced meat and cheese from the oven. Place on a plate and pour warm tomato sauce over them. Sprinkle with fresh herbs and serve.

Eggplants stuffed with cheese

Korean

Today I will tell you a quick and easy recipe for making Korean-style carrots. The appetizer turns out to be very juicy, aromatic, and moderately spicy. The amount of spices and garlic can be adjusted to your taste. Coriander gives the appetizer a characteristic nutty-spicy note, and paprika – a slight smoky aroma. Additional ingredients for Korean-style carrots are sugar and apple cider vinegar, which give the vegetables a slight sweet and sour note. Delicious Korean-style carrots can be served as a cold appetizer or used for making salads, rolls, and other dishes.

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Eggplants stuffed with cheese

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