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- 4 eggplants, washed,
- 2/3 cup sunflower oil ,for frying
- Filling Ingredients:
- ½ kg ground meat
- 1 egg
- 1 onion
- 1-2 cloves garlic
- 2-3 slices of bread (dried in the oven and shot in rondo )
- Black pepper
- Garnish: 2 slice of tomato, 2 slices of pepper
Wash and peel the eggplants in strip shapes.
Cut vertically about 0.5 cm thick. Then soak them in water with salt leave them for about 15 minutes.
To prepare the filling, knead all the ingredients for about 5 minutes.
Form meatballs from the meat mixture and give them a ball shape which is smaller than egg.
Preheat the oven to 400F (200C).
Place on a baking tray. Bake them until they are cooked. Take out and let them cool.
Meanwhile, pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colors turn the right brown.
After frying, place the eggplants on a plate with a paper towel to soak up any extra oil.
Place two eggplant slices perpendicular to each other like a cross.
Then place the meatball in the middle and wrap it with the eggplant slices.
Fold over the slices to wrap the meat mixture and place eggplant package seamside down,
Lay a slice of tomato on top and the green pepper and fasten the structure with a tooth pick.
Preheat the oven to 400F (200C). Mix the tomato paste with water and season with salt and pepper.
Pour this sauce around the eggplant packages. Bake in the oven for about 15-20 minutes.
Serve on a dinner plate with rice pilaf.