Kherson-Style Stuffed Eggplants

Ingredients

• 4 medium-sized eggplants 4 medium-sized eggplants
• 500g (1.1 lb) ground meat (beef or pork) 500g (1.1 lb) ground meat (beef or pork)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped-out flesh and set aside.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground meat to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the chopped eggplant flesh, paprika, dried thyme, dried oregano, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Fill each eggplant shell with the meat and vegetable mixture, pressing it down gently.
7. 7.
   Place the stuffed eggplants in a baking dish and cover with foil. Bake for 30 minutes.
8. 8.
   Remove the foil and bake for an additional 10 minutes, or until the eggplants are tender and the tops are golden brown.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and glossy. Avoid ones with wrinkled skin or soft spots.
• Ground meat — Opt for lean ground meat to reduce the fat content of the dish.
• Paprika — Use Hungarian paprika for a smoky and slightly sweet flavor.

Tips & Tricks

• To enhance the flavors, you can add a splash of red wine to the meat and vegetable mixture.
• For a vegetarian version, replace the ground meat with cooked lentils or mushrooms.
• Serve the stuffed eggplants with a dollop of sour cream or a side of fresh tomato salad for a refreshing contrast.

Serving advice

Kherson-Style Stuffed Eggplants are best served hot, straight from the oven. Pair them with a side of fluffy rice or crusty bread to soak up the delicious juices.

Presentation advice

For an elegant presentation, sprinkle some fresh parsley over the stuffed eggplants before serving. You can also drizzle a little olive oil on top for a glossy finish.