Vegetable-Stuffed Eggplant Delight

A great recipe for stuffed blueberries! A quick recipe for a very tasty dish with garlic and herbs that will definitely surprise you with its taste!
cook time: 30 min
Liam Carson
Vegetable-Stuffed Eggplant Delight

Nutrition Facts (per serving)

49
Calories
2g
Fat
9g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Garlic 4 clove
Tomatoes 2 pc
Salt 1 tbsp
Sugar 3 tbsp
Bay leaf 2 pc
Parsley to taste
Carrot 1 pc
Vegetable oil 2 tbsp
Peppercorns to taste
Vinegar 3 tbsp
bell pepper 2 pc
Hot pepper 0.25 pc
Eggplant 1.5 kg
Basil to taste
Sea salt 1 tbsp

Recipe instructions

Step 1

Step 1
To prepare delicious stuffed eggplants, we prepare the necessary products, which you can experiment with many times, making different fillings to suit your taste.

Step 2

Step 2
Place a pan filled one-third with water on the stove to heat, adding one tablespoon of salt to it. We cut off the stem from the eggplants and make cuts along all the fruits with a knife so that the solanine comes out and we get some kind of pockets.

Step 3

Step 3
Place the eggplants in a pan of boiling water and cook until fully cooked for about twenty minutes, it all depends on the size of the fruit.

Step 4

Step 4
To prepare the marinade, pour two hundred and fifty milliliters of water into a mug, add two bay leaves and a little black peppercorns.

Step 5

Step 5
Add two tablespoons of sugar.

Step 6

Step 6
Add one tablespoon of salt and bring to a boil on the stove, stirring until the sugar and salt are completely dissolved, then cool by turning off the stove.

Step 7

Step 7
Add three tablespoons of 9% vinegar, two tablespoons of vegetable oil to the mug with the prepared marinade, mix and set aside until it cools completely.

Step 8

Step 8
Cut the bell pepper into small cubes.

Step 9

Step 9
We also cut the tomatoes into small cubes.

Step 10

Step 10
Place the chopped vegetables in a bowl.

Step 11

Step 11
Add four cloves of garlic passed through a press.

Step 12

Step 12
Finely chop and chop the parsley and basil.

Step 13

Step 13
After checking the eggplants for readiness, drain the water from the pan and place them in a colander, placing a weight on top to get rid of excess liquid.

Step 14

Step 14
Place the chopped greens in a bowl with the rest of the vegetables.

Step 15

Step 15
Chop one carrot into strips in a food processor and add to the bowl with the vegetables.

Step 16

Step 16
To spice up the dish, chop one quarter of the hot pepper very finely and add it to a common container with the vegetables.

Step 17

Step 17
Add one tablespoon of sea salt with spicy additives, one tablespoon of sugar and one tablespoon of vinegar to the container with the vegetables.

Step 18

Step 18
Mix all ingredients thoroughly in a bowl until smooth.

Step 19

Step 19
Open the eggplants where the cut is made and lightly press down the flesh.

Step 20

Step 20
Fill the eggplants tightly with the prepared vegetable filling.

Step 21

Step 21
Place the eggplants in layers in a large bowl and pour the cooled marinade over each well.

Step 22

Step 22
Place the cooled eggplants in the refrigerator for at least four hours, and preferably overnight, then place them on plates and serve them to the dinner or holiday table. Bon appetit everyone!

Additional rubrics

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