Stuffed Eggplant (ТӀулхираш)
ТӀулхираш (Stuffed Eggplant) is a traditional Chechen dish that features tender eggplants stuffed with a flavorful mixture of ground meat, rice, and aromatic spices. This dish is a perfect combination of savory and satisfying flavors that will surely impress your family and friends.
Ingredients
- 2 large eggplants
- 1 lb ground beef
- 1 onion, finely chopped
- 1/2 cup uncooked rice
- 2 tomatoes, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- Salt to taste
- 2 tbsp olive oil
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 large bowl, combine the ground beef, chopped onion, rice, chopped eggplant flesh, tomatoes, garlic, cumin, paprika, black pepper, parsley, and salt. Mix well.
- Stuff the eggplant shells with the meat and rice mixture.
- Heat the olive oil in a large skillet over medium heat. Place the stuffed eggplants in the skillet and cook for 5 minutes on each side, or until browned.
- Transfer the browned eggplants to a baking dish and bake in the preheated oven for 30 minutes, or until the meat is fully cooked and the eggplants are tender.
- Serve the stuffed eggplants 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
- 320 per serving
- Protein
- 18g
- Carbohydrates
- 25g
- Fat
- 15g
Supplies
Baking dish Skillet
Tools
Knife Cutting board Mixing bowl
Serving suggestions
Serve the stuffed eggplants with a side of yogurt or a fresh salad for a complete meal.
Tips & tricks
For a vegetarian version, you can substitute the ground beef with cooked lentils or chickpeas.
Cost
$12