Continuing with the theme of stuffed foods, eggplants make for a perfect vegetable to stuff. Albanian stuffed eggplants are a super easy, quick and delicious meal. Perfectly portioned but I can’t promise you won’t go for second helpings.
Albanian Stuffed Eggplants (Patëllxhan të Mbushur)
- Eggplants- Small to medium size.
- Tomato and Tomato Sauce
- Ground Beef/Turkey or whatever you prefer (or not if you want to make a veggie meal)
- Olive Oil
- Paprika, Onion Powder,
- Salt and Pepper
Start by chopping the onions and begin sautéing them in a hot skillet with a little olive oil. While the onions sauté, start chopping the peppers and the tomato.
Once everything is chopped, add to the skillet along with salt, pepper, garlic powder and paprika. Now let the mixture simmer slowly for five minutes.
Now time to cut the eggplants. Cut the ends and then in half lengthwise but make sure not to cut all the way through. Gently scoop out the insides and leave them in a bowl on the side. This is a slightly difficult process but be patient and be careful. Use a spoon, for an easier process, to scoop out the inner flesh.
Take the bowl with the scooped out eggplants and begin chopping them up and adding them to the onion and pepper mix. Add the tomato sauce and let the mixture simmer for a couple of minutes.
In a separate skillet, stir fry the ground beef (or other meat of choice) till fully cooked. You can skip this step if you want to make it a veggie-only meal.
This mixture is so good you will want to eat it on its own. Give it a taste and you will see what I mean.
Ok, now time to stuff. Also known as the fun part!
Any extra mix can be added around the stuffed eggplants (or taste test some more ;))
Finally, drizzle with olive oil and bake at 400 degrees Fahrenheit for 30 minutes or until roasted. Make sure the eggplant is thoroughly cooked before serving.
It can be eaten alone, with rice, pasta or some fresh bread. Enjoy!!