Albanian Style Stuffed Eggplant (Patëllxhan të Mbushur)

Patëllxhan të Mbushur, or Albanian Style Stuffed Eggplant, is a traditional Albanian dish that is packed with flavor and wholesome ingredients. This recipe is perfect for a cozy family dinner or a special occasion.

Albanian Style Stuffed Eggplant (Patëllxhan të Mbushur)

Ingredients

  • 2 large eggplants
  • 1 cup cooked rice
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 1 tomato, chopped
  • 1/2 cup feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch shell. Chop the scooped-out flesh and set aside.
  3. In a large bowl, combine the cooked rice, chopped onion, diced bell pepper, chopped tomato, feta cheese, minced garlic, chopped parsley, and the chopped eggplant flesh. Drizzle with olive oil and season with salt and pepper. Mix well.
  4. Stuff the eggplant shells with the rice and vegetable mixture.
  5. Place the stuffed eggplants in a baking dish and cover with foil. Bake for 30 minutes.
  6. Remove the foil and bake for an additional 10 minutes, or until the eggplants are tender and the filling is golden brown.
  7. Serve the stuffed eggplants hot, garnished with additional fresh parsley if desired.

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
12g
Carbohydrates
25g
Fat
18g

Supplies

Baking dish Foil

Tools

Knife Cutting board Large bowl

Serving suggestions

Serve the Patëllxhan të Mbushur with a side of fresh salad and crusty bread.

Tips & tricks

For a vegan version, omit the feta cheese and add extra vegetables or cooked chickpeas to the filling.

Cost

$10