Usuba
Stuffed Eggplants with Nuts
An Eastern eggplant dish with vegetable filling and walnuts. Eggplants are stuffed with a mixture of onions, tomatoes and peppers, stewed with spices and baked until tender. Served hot or cold, often with yogurt.
- Total
- 30 min
- Standard serving
- 873.5 g
Ingredients
Total 12
Instructions
- 1
Step 1
Wash the eggplants and cut them in half lengthwise. Carefully remove the flesh, leaving walls about 1 cm thick. Peel the onion and chop it finely. Remove the seeds from the pepper and chop it. Chop the eggplant flesh into cubes.
Heat a small amount of olive oil in a frying pan. Fry the onion, pepper and eggplant flesh. Add salt, black pepper and khmeli-suneli. Cook over medium heat for 5–7 minutes.
- 2
Step 2
Scald the tomatoes with boiling water for 1–2 minutes, then remove the skin. Chop the tomatoes into cubes.
Add tomatoes to the vegetables in the pan. Add a bay leaf and a pinch of sugar. Simmer over low heat for 10–15 minutes until thickened. Finely chop the walnuts and add them at the end of simmering. Stir and remove from heat.
- 3
Step 3
Grease a baking sheet with olive oil. Arrange eggplant halves cut-side up. Fill each half with the vegetable and nut mixture. Bake at 180 °C for about 20 minutes until the eggplants are tender.
Remove from the oven and garnish with finely chopped parsley. Serve hot or chilled, optionally with yogurt.
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