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.
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
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/4-inch shell.
- In a bowl, mix the chopped herbs, onion, garlic, and olive oil. Season with salt and pepper.
- Stuff the herb mixture into the eggplant shells.
- Place the stuffed eggplants on a baking sheet and bake for 30-35 minutes, or until the eggplants are tender.
- 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