Baked Stuffed Eggplant with Rice



  • 3 eggplants
  • 1 small bowl of vegetable oil
  • Half a teaspoon of salt, powdered sweet pepper
  • 1 cup of rice
  • 1 medium-sized onion
  • 2 cloves of garlic
  • 1 tablespoon of currants and pine nuts
  • 1 teaspoon of salt, powdered sugar, dried mint
  • Half a teaspoon of cinnamon, allspice, black pepper
  • 2 cups of water
  • 1 handful of finely chopped parsley, dill
  • 1 Turkish coffee cup of olive oil
  • 2.5 cups of water
  • 1 Turkish coffee cup of olive oil
  • Half a teaspoon of salt, black pepper
  • 3 bell peppers
  • 2 medium tomatoes

How to Make?

How to Make?

Cut the top part of the eggplants in a lid shape. Scoop out the insides and place them in salty water.

On the other hand, heat the oil in a pan, saut├ę the chopped onion and garlic. Wash and drain the rice, then add it to the pan.

Continue saut├ęing by adding currants. Add the spices and water, then cook.

Pre-cook the eggplants in the oven. Then prepare the rice stuffing and fill the eggplants with it.

Place tomatoes and peppers on top as lids. Pour oily water over them and bake in the oven.

Step-by-Step Photo Guide

[Step-by-step photos and explanations of the recipe can be added here.]

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