Description
I want to share with you the recipe of my favorite eggplant stuffed with bulgur, vegetables and meat stewed in tomato juice! This is a very tasty, hearty and looks very beautiful and elegant. These eggplants can be cooked for the holiday table or family lunch or dinner.
Ingredients
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Eggplant
4 piece
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Onion
1 piece
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Carrots
1 piece
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The Apium graveolens Dulce
2 piece
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Bulgur
1 cup
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Minced meat
500 g
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Tomato juice
600 ml
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Salt
1 tsp
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Sugar
1 Tbsp
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Black pepper
5 piece
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Allspice
2 piece
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Oregano
1 tsp
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Vegetable oil
2 Tbsp
Cooking
Eggplant medium size, rinse well, dry, cut off the stems and with a knife or a spoon carefully remove the pulp while trying not to damage the wall of the eggplant, leaving about 1 cm on the sides. Season peeled eggplant to taste and set aside.
For the filling fry in vegetable oil finely chopped onion, carrot and celery. Fry until soft for a couple min.
Add the minced meat, the finely chopped flesh of the aubergine, mix well and cook together 5-7 minutes.
Add bulgur TM "Mistral", season stuffing to taste and mix well.
In a saucepan pour the tomato juice (from store-bought package), add salt, pepper, sugar, dry oregano and bring to a boil.
Peeled eggplant to fill with stuffing, put in boiling tomato juice, cover and simmer on low heat for about 1 hour.
Bon appetit!!
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