Peel the eggplants variegated. Cut a little with knife lengthwise in the middle. Leave until 10-15 minutes into saltwater. Then drain water and dry with paper towels.
Put vegetable oil into a deep pan. Cook each side of the eggplants in hot oil. Remove and drain on paper towels.
Then, put minced meat into a bowl. Break the egg on. Add grated onion, bread crumbs, finely chopped parsley, add salt and spices onto. Knead thoroughly. Get small pieces from prepared minced meat mixture . Roll it in your hand and fry in oil. Then, get on paper towels. Provide drain oil.
On the other hand, put chopped into mini cubes tomatoes, tomato paste and 1 pinch basil into the a pan. Cook 7-8 minutes. Then, put the fried meatballs and garnish. Cook 2-3 minutes, stirring occasionally and remove from heat.
Place browned eggplant ovenware. Slowly open the middlegame. Put meatballs with tomato sauce mixture into the eggplant. Sprinkle grated parmesan cheese or kashar cheese on them. Cook until 10-15 minutes at preheated 200 degree oven lightly.
Put meatball stuffed eggplant on a serving plate and serve hot.
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