Syriac eggplant - a dish from Syrian cuisine. Eggplant is very tasty and satisfying. Undoubtedly, they will decorate your holiday table and pleasantly surprise guests.
Pick your recipe
You will need
- - 1.5 kg of eggplant
- - 300 g minced meat
- - 3 pcs. onions
- - 5 cloves of garlic
- - 1 bell pepper
- - 1-1.5 cups of tomato juice
- - 2 tomatoes
- - salt, pepper, bay leaf, paprika
- - parsley
Instruction manual
1
First, take the eggplants, wash them thoroughly and clean them with strips. When cooking, this will help them maintain their shape and the eggplants will be tender and tasty.
2
Fry eggplant in portions in a huge amount of vegetable oil. When frying, eggplants do not absorb oil, this is a big plus.
3
Fry until golden brown, but not excessively. Place the fried eggplant on parchment paper, which will collect excess oil.
4
Stuff the minced meat in a pan, then add the chopped bell pepper and onion. Stew until fully cooked, salt to taste, add bay leaf, paprika, ground pepper.
5
In the eggplant, make a cut on the side and with your thumbs, take the pulp inside, forming the cups, put the minced meat. Eggplant salt before stuffing inside.
6
Squeeze the garlic into the tomato juice, add the chopped parsley and mix everything well and fill the stuffed eggplants. Put the mugs of tomato on top and put in a preheated oven to 180 degrees for about 20-25 minutes. Garnish the eggplant with parsley and serve.
note
Cooking eggplant takes 50 minutes of free time.