Prep time
20 min.
Cooking time
1 h. 40 min.
Serves
4
Cuisine
Russian
Difficulty
Categories
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About this recipe
If you have a zucchini and an eggplant, place the meat inside the sliced vegetables, wrap everything in foil, and bake it in the oven. First, marinate the meat in a ready-made marinade and add fresh herbs, garlic, and pepper to the filling. The zucchini and eggplant will absorb the aroma of the spices and herbs, becoming very flavorful. The meat will retain its juices and remain tender.
Ingredients list
Total ingredients: 13
Serves:
Ham - 200 g
Eggplant - 1 pcs.
vegetable marrow - 1 pcs.
Garlic - 3 clove
Chilli - ½ pcs.
Dill - 1 bunch
cilantro - 1 bunch
Parsley - 1 bunch
Salt - 0.3 tsp.
Chilli - to taste
Basil leaf - to taste
For sauce:
Balsamic Glaze - to taste
For marinade:
Meat Marinade - 2 tbsp.
Nutrition facts
Serves:
🥓
Fat
43г
🍚
Carbohydrates
54г
🥩
Proteins
42г
🔥
Kcal
Daily values
Preparation steps
Step 1
Thoroughly wash the pork, zucchini, eggplant, parsley, cilantro, and dill. Gently pat everything dry with paper towels to remove excess moisture. Separate the tender herb leaves from their stems. Wash and peel the garlic and chili pepper. Prepare a cutting board, bowls, and foil so that everything is within reach.
Step 2
Cut the pork into neat cubes. Place them in a bowl. Add the marinade and distribute it evenly over all surfaces of the meat pieces, mixing thoroughly. Refrigerate the pork to marinate for 20-30 minutes so that it absorbs the flavors.
Step 3
Cut the zucchini and eggplant lengthwise into 2 halves. Rub the inside of the vegetables with half of the prepared salt and place them in a bowl. Let the vegetables salt for 20 minutes to remove bitterness from the eggplant and excess liquid from the zucchini. Then rinse the zucchini and eggplant and pat them dry with paper towels.
Step 4
Finely chop the fresh parsley, cilantro, and dill. Dice the garlic and chili pepper into small pieces so they are evenly distributed throughout the filling.
Step 5
Distribute half of the chopped herbs, garlic, and pepper over the zucchini and eggplant halves. Sprinkle the remaining salt over the zucchini and eggplant filling to enhance the flavor.
Step 6
Carefully arrange the marinated pork pieces into the prepared eggplant and zucchini halves, forming appetizing boats.
Step 7
Sprinkle the pork and vegetables with the remaining herbs for added freshness and aroma.
Step 8
Preheat the oven to 170°C. Cover the stuffed zucchini and eggplant with foil and place them in the oven to ensure even baking and to keep them moist.
Step 9
Bake the meat with vegetables for 45-50 minutes. Then, carefully remove the foil with kitchen tongs or a spatula and brown the meat for another 5 minutes until golden. Take the vegetable boats with meat out of the oven and let them cool slightly. Arrange them on a beautiful serving dish.
Step 10
Serve this magnificent dish with chili and fresh basil, drizzled with fragrant balsamic glaze and sprinkled with grated cheese to complete the flavor harmony.
Enjoy your meal!
Follow the instructions step by step