Savorous Stuffed Eggplant (Γευστικές γεμιστές μελιτζάνες)
This Γευστικές γεμιστές μελιτζάνες (Savorous Stuffed Eggplant) recipe is a traditional dish from Komi cuisine that is sure to delight your taste buds with its rich flavors and hearty ingredients.
Ingredients
- 2 large eggplants
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 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 1/4-inch thick shell. Chop the scooped-out flesh and set aside.
- In a pan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the chopped eggplant flesh and tomatoes to the pan. Cook for 5-7 minutes until the mixture is softened.
- Remove the pan from the heat and stir in the cooked rice, feta cheese, and parsley. Season with salt and pepper.
- Stuff the eggplant shells with the rice mixture and place them in a baking dish. Drizzle with a little olive oil.
- Bake for 30-35 minutes, or until the eggplant is tender and the filling is golden on top.
- Serve the stuffed eggplants hot, garnished with additional 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
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 18g
Supplies
Baking dish Knife Pan
Tools
Oven Cutting board Baking sheet
Serving suggestions
Savor the stuffed eggplants with a side of Greek salad and crusty bread for a complete meal.
Tips & tricks
For a vegan version, simply omit the feta cheese or replace it with a vegan cheese alternative.
Cost
$10