STUFFED EGGPLANT: eggplant🍆THE MOST DELICIOUS ARMENIAN CLASSIC SUMMER DISH🍆

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is budget-friendly.

currants

🥗Healthier: dried cranberries

💰Cheaper: raisins

Raisins are more affordable and add sweetness.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is a cost-effective alternative.

Clean stems of eggplants.

Peel the skin in a striped pattern.

Make an opening in the middle of the eggplant.

Mix salt, black pepper, and paprika in a small plate and mix it together.

Rub the salt/pepper mixture on the eggplant.

Brush the eggplants with oil on all sides and in the opening.

Line the cooking sheet with parchment paper and place the eggplants on the parchment paper.

Bake at 350 degrees until completely cooked.

Cut and prepare all the vegetables as shown in the video.

Add 1/2 cup of oil in the cooking pan.

Sauté the onions, then add the garlic and peppers and continue sautéing.

Add tomatoes, salt and pepper mixture, tomato paste, pepper paste, and 1/4 cup of water to dissolve the paste.

Continue cooking for another 2-4 minutes.

Turn off the heat and add the parsley, mix it and it is ready to be stuffed.

Stuff the eggplants with the filling.

Place it in the oven and cook at 350 degrees for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens