Mubattan Kusha - Silesian Style Stuffed Eggplant

Ingredients

In this Silesian adaptation of Mubattan Kusha, we replace the traditional lamb with ground pork, which is a popular meat choice in Silesian cuisine. Additionally, we incorporate local spices and herbs to enhance the flavors and adapt the dish to the Silesian palate. The serving style is also modified, with the stuffed eggplants being accompanied by mashed potatoes or boiled potatoes, a common side dish in Silesian cuisine. We alse have the original recipe for Mubattan kusha, so you can check it out.

• 4 medium-sized eggplants 4 medium-sized eggplants
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup breadcrumbs 1 cup breadcrumbs
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 28g
• Fiber: 5g
• 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. Reserve the flesh for later use.
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 pork to the skillet and cook until browned, breaking it up with a spoon.
5. 5.
   Chop the reserved eggplant flesh and add it to the skillet. Cook for an additional 5 minutes.
6. 6.
   Stir in the breadcrumbs, chopped parsley, ground paprika, caraway seeds, salt, and pepper. Mix well to combine.
7. 7.
   Fill each eggplant shell with the pork mixture, pressing it down gently.
8. 8.
   Place the stuffed eggplants in a baking dish and cover with foil.
9. 9.
   Bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10 minutes, or until the eggplants are tender and the tops are golden brown.
10. 10.
    Serve the Silesian Stuffed Eggplants hot, accompanied by mashed potatoes or boiled potatoes.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and shiny. To reduce bitterness, sprinkle salt on the cut sides and let them sit for 15 minutes before rinsing and using.
• Ground pork — Opt for lean ground pork to reduce the fat content of the dish.
• Caraway seeds — Toast the caraway seeds in a dry skillet for a few minutes to enhance their flavor before using.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes to the pork mixture.
• For a vegetarian version, replace the ground pork with cooked lentils or mushrooms.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Serve the stuffed eggplants with a dollop of sour cream or yogurt for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Silesian Stuffed Eggplants as a main course, accompanied by a fresh green salad or pickled vegetables. Garnish with additional chopped parsley for a pop of color.

Presentation advice

Arrange the stuffed eggplants on a platter, drizzle with a little olive oil, and sprinkle with paprika for an attractive presentation. Serve with the side dish and garnish with fresh herbs.