Stuffed Round Eggplants

Ingredients

• Eggplants 3 pieces
• Ground meat 10 oz
• Potato 1 piece
• Onion 1 head
• Garlic 3 cloves
• Red Long Chili Peppers 1 piece
• Cilantro 1 bunch
• Cheese Spread 5 oz
• Salt to taste

Step-by-Step Guide

Step 1

Prepare the eggplants. Wash them well and dry.

Step 2

Finely chop the onion.

Step 3

Cut the tomato into small cubes.

Step 4

Carefully cut off a small top part and remove the inner part of the eggplant.

Step 5

In heated oil, sauté the onion until translucent.

Step 6

Add the ground meat and mix.

Step 7

Add the tomatoes, mix, and let simmer for 10–15 minutes, stirring occasionally.

Step 8

Chop the inner part of the eggplant.

Step 9

Add the chopped eggplant to the ground meat, season with salt, and sauté until half-cooked.

Step 10

Chop the bell pepper, removing the seeds and core.

Step 11

Add the pepper to the skillet, mix thoroughly, and let simmer for 2 minutes.

Step 12

At the same time, add the garlic, pressed through a garlic press.

Step 13

Wash and chop the cilantro.

Step 14

Grate the cheese on a coarse grater.

Step 15

Turn off the skillet, add the cheese (reserve some for topping), and mix quickly.

Step 16

Fill the hollowed eggplants with the prepared filling, top with the remaining cheese, and cover with the tops. Place in a preheated oven at 390°F and bake for 20–30 minutes until cooked through.

Step 17

Before serving, you can garnish the stuffed eggplants with herbs. Enjoy your meal!