Albanian Stuffed Eggplant.

ground meat

🥗Healthier: quinoa

💰Cheaper: lentils

Quinoa provides protein while being plant-based.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

rice

🥗Healthier: cauliflower rice

💰Cheaper: bulgur

Cauliflower rice lowers carbs while bulgur is more economical.

tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes maintain flavor and are often less expensive.

Slice eggplants in half lengthwise and scoop out the flesh.

Salt the eggplant halves and let them sit for 30 minutes to draw out moisture.

Heat olive oil in a skillet over medium heat and sauté chopped onion and garlic until fragrant.

Add ground meat to the skillet and cook until browned, about 5-7 minutes.

Stir in diced tomatoes, chopped bell peppers, and spices; cook until mixture thickens, about 10 minutes.

Mix in cooked rice and chopped parsley, adjusting seasoning as needed.

Rinse and dry the eggplant halves, then brush with olive oil.

Fill each eggplant half with the meat and rice mixture, pressing down gently.

Place stuffed eggplants in a baking dish and drizzle with more olive oil.

Bake in a preheated oven at 180°C (350°F) for 30-35 minutes until eggplants are tender.

Serve warm, garnished with additional parsley.

Cooking Techniques

Spice Level: