Skopje Style Stuffed Eggplants (Скопски полнети патлиџани)
Скопски полнети патлиџани, or Skopje Style Stuffed Eggplants, is a traditional Macedonian dish that is bursting with flavor. This recipe combines tender eggplants with a savory filling, creating a hearty and satisfying meal.
Ingredients
- 4 small eggplants
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1/2 cup cooked rice
- 1/4 cup chopped parsley
- 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 a shell about 1/4 inch thick. Chop the scooped-out flesh and set aside.
- In a pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
- Add the chopped eggplant flesh and cook for 5 minutes.
- Add the diced tomatoes, cooked rice, and chopped parsley. Season with salt and pepper, and cook for another 5 minutes.
- Stuff the eggplant shells with the filling mixture and place them in a baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the eggplants are tender.
- Serve hot and enjoy!
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 Pan Oven
Serving suggestions
Serve the Skopje Style Stuffed Eggplants with a side of fresh salad and crusty bread for a complete meal.
Tips & tricks
For a smoky flavor, you can grill the eggplant shells before stuffing them with the filling mixture.
Cost
$10