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Eggplant stuffed with bulgur
Description
Delicious eggplant stuffed with bulgur, meat and vegetables and stewed in tomato juice! Incredibly delicious!
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!!
Ingredients
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