Ingredients with Measurements:
- 4 medium-sized eggplants
- 1 pound of Kulen (smoked sausage), finely chopped
- 1 cup of cooked rice
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 cup of tomato sauce
- 1 cup of water
- Fresh parsley for garnish
Special equipment needed:
- Oven
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the top of each eggplant and scoop out the flesh with a spoon, leaving a 1/2-inch shell. Reserve the flesh.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
4. Add the Kulen and cook for 5 minutes, stirring occasionally.
5. Add the reserved eggplant flesh, cooked rice, paprika, salt, and pepper. Cook for an additional 5 minutes.
6. Stuff each eggplant with the Kulen mixture and place them in a baking dish.
7. In a bowl, mix the tomato sauce and water. Pour the mixture over the eggplants.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes or until the eggplants are tender.
10. Garnish with fresh parsley and serve.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 15g
Substitutions for ingredients:
- If Kulen is not available, you can use any smoked sausage.
- You can use any type of cooked rice.
Variations:
- You can add chopped vegetables such as bell peppers or zucchini to the Kulen mixture.
- You can use ground beef or lamb instead of Kulen.
Tips and tricks:
- Make sure to scoop out the eggplant flesh carefully to avoid breaking the shell.
- You can sprinkle some grated cheese on top of the eggplants before baking for a cheesy twist.
Storage instructions:
Store leftover Kulen-Stuffed Eggplant in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Kulen-Stuffed Eggplant in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the Kulen-Stuffed Eggplant on a bed of rice or with a side salad.
Garnishes:
Garnish with fresh parsley or chopped scallions.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the eggplants are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the Kulen mixture is too dry, add a splash of water or tomato sauce.
Food safety advice:
Make sure to wash the eggplants thoroughly before using them.
Food history:
Kulen is a type of smoked sausage that originated in Croatia.
Flavor profiles:
The Kulen-Stuffed Eggplant has a smoky and savory flavor with a hint of sweetness from the tomato sauce.
Serving suggestions:
Serve the Kulen-Stuffed Eggplant as a main dish for lunch or dinner.
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Region: Croatian