Holat (stuffed Grilled Eggplant)
Holat, also known as Stuffed Grilled Eggplant, is a traditional dish from the Batak cuisine of Indonesia. This flavorful and aromatic dish is perfect for a special family dinner or a gathering with friends.
Ingredients
- 4 large eggplants
- 200g minced beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt and pepper to taste
- 2 tablespoons cooking oil
Instructions
- Preheat the grill to medium heat.
- 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 the cooking oil over medium heat. Add the minced beef, onion, and garlic. Cook until the beef is browned and the onion is soft.
- Add the chopped eggplant flesh, tomato, turmeric, coriander, cumin, salt, and pepper. Cook for 5-7 minutes until the mixture is well combined.
- Stuff the eggplant shells with the beef mixture.
- Place the stuffed eggplants on the grill and cook for 15-20 minutes, or until the eggplants are tender and the filling is heated through.
- Serve the Holat hot with steamed rice or as a side dish.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 10g
- Fat
- 15g
Supplies
Grill Grilling tongs Knife Cutting board Frying pan
Tools
Grill Frying pan
Serving suggestions
Serve the Holat with a side of sambal (spicy chili paste) and a fresh cucumber and tomato salad.
Tips & tricks
For a vegetarian version, you can replace the minced beef with diced tofu or tempeh.
Cost
$10