Stuffed Eggplant with Olive Oil

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Ingredients for the Recipe for Stuffed Eggplant with Olive Oil

  • 1 kg of eggplant
  • 1 glass of olive oil
  • 2 glasses of rice
  • 3 onions
  • 3 tomatoes
  • 1 teaspoon of granulated sugar
  • 1 coffee cup of pine nuts
  • 1 coffee cup of currants
  • 1 teaspoon of cinnamon
  • 1 teaspoon of allspice
  • 1 teaspoon of black pepper
  • 1 bunch of mint
  • Half a bunch parsley
  • Half a bunch of dill
  • 10 cherry tomatoes
  • 1 teaspoon of curry
  • Salt

How to Make Stuffed Eggplant with Olive Oil?

  • Cut the eggplants in half and hollow them out. Pierce with a toothpick in several places, wash and drain. Lightly salt the insides and leave for 5-10 minutes. Wash and drain the rice. Peel and chop the onions. Peel and grate the tomatoes. Clean the greens, remove the stems and chop the leaves. Mix the spices in a bowl. Soak the currants in warm water to soften.
  • Fry the onions in olive oil. Add the rice and continue frying. Add tomatoes, two glasses of warm water, salt and sugar and cook by mixing. Take it off the heat and add peanuts, currants, spices and greens and let it cool. Stuff the eggplants with rice mortar. Arrange the cherry tomatoes so that they cover the tops of the eggplants.
  • Place the stems of the greens in a wide, flat bottomed pot. Index the stuffing. Mix 1 glass of hot water and 1 teaspoon of curry and pour it over the edge of the pot. Place a porcelain plate over the stuffing. Bake at medium heat for 25-30 minutes. Garnish with parsley leaves and serve warm or cold.
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