Stuffed eggplant is a delicious and interesting dish. The appetizer turns out to be very unusual. It is not difficult to prepare such eggplants stuffed with nuts and herbs.
Ingredients:
- Chicken broth - half a glass;
- Eggplant (small) - 4 pcs;
- Onion - 2 heads;
- Walnuts - 1 glass
- Parsley - 1 bunch;
- Hops-suneli seasoning - 1 tbsp;
- Hot pepper - 1 pc;
- 1 clove of garlic;
- Black pepper;
- Salt;
- Vinegar - 2 tablespoons
Preparation:
- To prepare a snack, you need to put the oven on preheating to 190 degrees.
- Wash and dry the eggplants, put them on a baking sheet smeared with vegetable oil. Place the eggplants in the oven and bake until tender. About half an hour. The eggplants need to be turned over from time to time.
- Grind the nuts in a blender or grind them in a meat grinder.
- Then you need to prepare the eggplant filling. To do this, peel and process the garlic in a garlic press. Mix chopped nuts and crushed garlic, add broth to the mixture. The consistency of the mixture should be similar to the viscosity of sour cream. Add the hop-suneli seasoning to the mass, black ground pepper to your taste, a tablespoon of vinegar and salt. Mix.
- Next, peel the onions and green peppers, cut the vegetables into rings. Wash the parsley and separate the leaves from the twigs, dry with napkins and chop well. Mix onion rings, chopped herbs and pepper. Sprinkle the mixture with vinegar and stir with your hands to crush the mixture a little. Add garlic and chopped nuts to the mixture, mix.
- During the preparation of the filling, the eggplants will have time to cool. Then make a deep cut lengthwise on the cooled eggplants, move the flesh of the middle apart and put the prepared filling inside. Wrap the eggplants tightly in foil and refrigerate for several hours. Serve the stuffed eggplant cold.
