SAEDNEWS: Stuffed eggplant is a simple yet delicious dish, perfect for a unique and memorable lunch or dinner experience.
Stuffed Eggplant: A Simple and Delicious Iranian Dish
According to Saed News Cooking Service, this is a quick and easy guide to making stuffed eggplant (Bademjan Shekam Par)—a flavorful and nutritious dish made with minimal ingredients. This recipe is perfect for anyone looking to prepare a unique and easy-to-make meal.
Ingredients for Stuffed Eggplant:
Sweet eggplant: 1 kg
Ground meat: 150 g
Onion: 1 medium
Oil: as needed
Salt, black pepper, turmeric, thyme, paprika: as needed
Mozzarella cheese: 50 g
Mushrooms: 7–8 (optional)
Bell peppers (multiple colors): half of each color
Preparation Steps:
Prepare the eggplants: Wash the eggplants thoroughly, cut them in half lengthwise, and scoop out the flesh using a knife or spoon. (You can mix the scooped-out eggplant flesh with the other filling ingredients.)
Cook the eggplants: You have two options: either fry the hollowed eggplants in a pan with a little oil or brush them with oil and bake in the oven. (Note: In both methods, the eggplants should not become completely fried or hard.)
Prepare the filling: After the eggplants are cooked, set them aside and finely chop the onion.
Sauté the onion: Heat some oil in a pan and lightly sauté the chopped onion.
Add ground meat: Add the ground meat to the onions and cook together until browned.
Add vegetables: After a few minutes, add chopped mushrooms and bell peppers, mixing well.
Season: Add all spices—salt, black pepper, turmeric, thyme, and paprika—and sauté thoroughly.
Finish the filling: Once all ingredients are well-cooked, turn off the heat.
Stuff the eggplants: Fill the cooked eggplants with the prepared filling to the desired level.
Add cheese: Sprinkle mozzarella cheese over each stuffed eggplant.
Bake: Place the stuffed eggplants on a baking tray and bake for about 10 minutes, until the cheese melts.
Serve: Your delicious stuffed eggplants are ready to enjoy! Bon appétit!
