Stuffed Eggplant | How to Make “Stuffed Eggplant” Tabriz Style

Preparing Stuffed Eggplant

One of the steps to do before cooking this dish is to soak the eggplants in salted water for one to two hours to remove bitterness and reduce the amount of oil needed.

Peel the tomatoes and chop them very finely.

To start cooking, finely chop the onions and place them in a pan with a little oil over heat. Sauté until golden.

Grate the garlic and sauté it with the onions until lightly fried.

Then add the chopped tomatoes and sauté together with the onion and garlic until the tomatoes release their juice.

Add tomato paste to give the sauce a better color.

Add the ground meat to the sautéed tomato and onion mixture and mix until the meat is fully cooked in the sauce.

While cooking the meat, add some boiling water to help the sauce thicken.

Add chopped parsley, fresh lemon juice, crushed dried red peppers, and some salt on top of the cooking meat to sauté together and remove the raw meat smell.

Peel the eggplants in stripes, cut a small slit in the hollow part, and fry them in oil. Then fill them with the prepared meat sauce.

Pour a little of the red oil from the sauce into the pan and arrange the stuffed eggplants inside. Cover the pan and cook over low heat for 20 minutes, allowing the food to cook with steam.

Additional Notes on Stuffed Eggplant

• Preparation time for ingredients: about 2 hours

• Cooking and waiting time: about 30 minutes

• Stuffed eggplant can be served for lunch, dinner, or as an appetizer.

• The quantity of ingredients and this recipe serves 4 people.