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Eggplant stuffed in azerbaijani
5 servings1 hour your 30 min
An interesting option for preparing eggplant. We cook stuffed eggplant with meat filling, stewed in tomato sauce.
Eggplant - 5 pcs. (800 g), Minced meat - 400 g, Tomatoes - 700 g, Onions - 2 pcs., Greens - 1 bunch (to taste), Salt - 1 tbsp. spoon (to taste), Ground pepper - 0.5 tsp (to taste), Vegetable or butter - 30 ml
Prepare products.
Eggplant wash, cut at the edges. At the same time, cut the tops so that they can serve as caps for stuffed eggplant, and set aside for now. 
Carefully cut the middle out of whole aubergines, leaving the walls about 1 cm thick. 
Finely chop the carved eggplant flesh. 
Heat the pan, pour a little oil. Put finely chopped aubergines in hot oil, fry them lightly over medium heat, stirring, 1-2 minutes. 
Add minced meat to the pan with aubergines. 
Fry, stirring periodically, for 5-7 minutes. Cool the stuffing with eggplant. 
Wash the greens, finely chop. 
Add finely chopped greens to the cooled mince. Salt to taste, mix. 
While the mince is cooking and cooling, make the sauce. To do this, peel the onions, finely chop. 
Wash the tomatoes, pour boiling water over them for a minute, then peel and finely chop. 
Heat the pan, pour oil. Put the onions in the hot oil and fry until light golden over a medium heat, stirring, 3-4 minutes. 
Add the tomatoes to the onions and cook for 5-6 minutes. Salt, pepper and mix. 
Eggplant stuffed with cooked meat filling. 
Close with cut tops and attach them with wooden skewers. Pour some cold water into a saucepan, put the stuffed aubergines in a saucepan. 
Pour in the cooked tomato sauce so that it completely covers the aubergines (add water if necessary). 
Cook stuffed eggplant with meat filling over a low heat for 30-40 minutes. Eggplant should become soft (the "lid" should pierce easily). 
Cut the ready-made eggplant with minced meat and pour over the sauce. Enjoy your meal!