Eggplant stuffed with bulgur

Ingredients

• eggplant 4 pcs.
• onion 1 pc.
• carrot 1 pc.
• celery stalk 2 pcs.
• bulgur 1 cup(s)
• minced meat 500 g
• tomato juice 600 ml
• change 1 h. l.
• sugar 1 tbsp. l.
• black peppercorns 5 pcs.
• allspice 2 pcs.
• dried oregano 1 tsp
• vegetable oil 2 tbsp. l.

Cooking

Step 1

Rinse medium-sized eggplants well, dry, cut off the tails and carefully remove the pulp with a knife or spoon, while trying not to damage the walls of the eggplant and leaving about 1 cm on the walls. Season the peeled eggplant to taste and set aside.

Step 2

For the filling, fry finely chopped onions, carrots and celery in vegetable oil. Fry for a couple of minutes until soft.

Step 3

Add minced meat, finely chopped eggplant pulp, mix well and fry for another 5-7 minutes.

Step 4

Add bulgur, season the stuffing to taste and mix well.

Step 5

Separately, pour tomato juice into a saucepan (you can use it from a store bag), add salt, peppercorns, sugar, dry oregano and bring to a boil.

Step 6

Fill the peeled eggplants with the filling, put in boiling tomato juice, cover and simmer over low heat for about 1 hour. Enjoy your meal!!