Oven-Baked Eggplants with Meatballs

Oven-Baked Eggplants with Meatballs

60 min
Medium
1 serv.
265 g / 1 serv.

Rating

Average rating:—

Description

Hearty hot dish of eggplants, beef meatballs and vegetable sauce with rice.

  1. Cut the eggplant in half lengthwise, salt it and leave for 10 minutes, then pat dry with a paper towel.
  2. Boil the rice until half-cooked (about 7 minutes), cool.
  3. Mix ground beef with rice, finely chopped onion, half of the adjika, salt and pepper. Form small meatballs.
  4. Place the meatballs on the eggplant halves and arrange them in a baking dish.
  5. Dice the tomato and bell pepper, mix with tomato paste and the remaining adjika. Spoon the sauce over the eggplants with meatballs.
  6. Bake in a preheated 180°C oven for 35–40 minutes until the eggplants are soft and the meatballs are cooked through.
  7. Serve topped with natural yogurt and garnished with parsley leaves.
167
63 kcal / 100 g
kcal
13.3 g
5.0 g / 100 g
Protein
15.6 g
5.9 g / 100 g
Carbohydrates
6.4 g
2.4 g / 100 g
Fats