Albanian Stuffed Eggplant (Patëllxhan të Mbushur)
Patëllxhan të Mbushur, or Albanian Stuffed Eggplant, is a traditional dish from Kosovan cuisine that is both flavorful and satisfying. This dish is perfect for a hearty family meal or a special occasion.
Ingredients
- 4 small eggplants
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1/2 cup cooked rice
- 1/4 cup chopped parsley
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/2 inch thick. Chop the scooped-out flesh and set aside.
- In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened.
- Add the chopped eggplant flesh and diced tomatoes to the pan. Cook for 5-7 minutes until the vegetables are soft.
- Remove the pan from the heat and stir in the cooked rice, chopped parsley, salt, and pepper.
- Stuff the eggplant shells with the vegetable and rice mixture.
- Place the stuffed eggplants in a baking dish, drizzle with the remaining olive oil, and bake for 30-35 minutes until the eggplants are tender.
- Serve the stuffed eggplants hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 15g
Supplies
Baking dish Knife Cutting board Pan Spoon
Tools
Oven Stovetop
Serving suggestions
Serving suggestion: Serve the stuffed eggplants with a side of Greek yogurt and a fresh salad.
Tips & tricks
Tip: You can add crumbled feta cheese to the stuffing mixture for an extra burst of flavor.
Cost
$10