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.

Skopje Style Stuffed Eggplants (Скопски полнети патлиџани)

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

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. In a pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
  4. Add the chopped eggplant flesh and cook for 5 minutes.
  5. Add the diced tomatoes, cooked rice, and chopped parsley. Season with salt and pepper, and cook for another 5 minutes.
  6. Stuff the eggplant shells with the filling mixture and place them in a baking dish. Cover with foil and bake for 30 minutes.
  7. Remove the foil and bake for an additional 10 minutes, or until the eggplants are tender.
  8. 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