Kabob (fragrant Herb-stuffed Eggplant)

Kabob (Fragrant Herb-Stuffed Eggplant) is a traditional Uzbek dish that is bursting with flavors and aromas. This dish is perfect for a special occasion or a family gathering, and it's sure to impress your guests with its unique combination of herbs and spices.

Kabob (fragrant Herb-stuffed Eggplant)

Ingredients

  • 4 small eggplants
  • 1 cup chopped fresh herbs (parsley, cilantro, dill)
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 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 1/4-inch shell.
  3. In a bowl, mix the chopped herbs, onion, garlic, and olive oil. Season with salt and pepper.
  4. Stuff the herb mixture into the eggplant shells.
  5. Place the stuffed eggplants on a baking sheet and bake for 30-35 minutes, or until the eggplants are tender.
  6. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
30 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 sheet

Tools

Knife Cutting board Bowl

Serving suggestions

Serving suggestions: Serve the Kabob (Fragrant Herb-Stuffed Eggplant) with a side of rice pilaf and a dollop of yogurt.

Tips & tricks

Tips: Make sure to choose small eggplants for this recipe, as they are more tender and flavorful.

Cost

$10