Ingredients with Measurements:
- 2 large eggplants
- 1 cup of pindjur (roasted red pepper and eggplant spread)
- 1/2 cup of cooked rice
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh with a spoon, leaving about 1/2 inch of flesh attached to the skin.
3. In a mixing bowl, combine the pindjur, cooked rice, feta cheese, parsley, mint, garlic, and salt and pepper to taste.
4. Stuff the eggplant halves with the pindjur mixture, pressing it down firmly.
5. Place the stuffed eggplants in a baking dish and drizzle with olive oil.
6. Bake for 45-50 minutes, or until the eggplants are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat per serving: 18g
Carbohydrates per serving: 22g
Protein per serving: 7g
Substitutions for ingredients:
- Pindjur can be substituted with roasted red pepper hummus or baba ganoush.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Parsley and mint can be substituted with basil or cilantro.
Variations:
- Add chopped nuts, such as pine nuts or almonds, to the filling for extra crunch.
- Use zucchini or yellow squash instead of eggplant.
- Add diced tomatoes or roasted garlic to the filling for extra flavor.
Tips and tricks:
- To make the eggplant easier to scoop out, prick the skin with a fork and microwave for 5 minutes before cutting in half.
- Don't overstuff the eggplants, as they may burst while baking.
- Leftover filling can be used as a dip or spread for crackers or bread.
Storage instructions:
Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed eggplants in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed eggplants on a platter with a sprinkle of chopped fresh herbs and a drizzle of olive oil.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs or a dollop of Greek yogurt.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the eggplants are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a tablespoon of olive oil or water to the mixture.
Food safety advice:
- Make sure the eggplants are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- Store leftover stuffed eggplants in the refrigerator within 2 hours of cooking.
Food history:
Pindjur is a traditional Balkan spread made from roasted red peppers and eggplant. It is commonly used as a dip or spread for bread or crackers.
Flavor profiles:
The stuffed eggplants are savory and slightly sweet, with a smoky flavor from the pindjur and roasted eggplant.
Serving suggestions:
Serve the stuffed eggplants as a main dish or appetizer.
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Region: Balkan