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.
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
- Preheat the oven to 375°F (190°C).
- 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.
- 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.
- Stuff the eggplant shells with the rice and vegetable mixture.
- Place the stuffed eggplants in a baking dish and cover with foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the eggplants are tender and the filling is golden brown.
- 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