Bosnian · Bosnia and Herzegovina

Bosnian Eggplant Stuffed with Rice and Vegetables

Name: Bosnian Eggplant Stuffed with Rice and Vegetables
Total time: 50 min
Yield: 4 servings
Cuisine: Bosnian
Ingredients: 6 large eggplants; 1 cup cooked rice; 1/2 cup diced bell peppers; 1/2 cup diced zucchini; 1/2 cup chopped tomatoes; 1/4 cup chopped parsley; Salt and pepper to taste; Olive oil for frying

A vegetarian version of the classic Bosnian stuffed eggplant, filled with a mix of rice, vegetables, and herbs.

50 minutes4 servings

Method

Preheat oven to 180°C (350°F).
Cut eggplants lengthwise and scoop out the flesh, leaving a shell.
In a bowl, mix cooked rice with diced vegetables, tomatoes, and herbs.
Fill each eggplant shell with the rice mixture and top with a bit of olive oil.
Place on a baking sheet and bake for 25-30 minutes until tender.

Bosnian Cuisine Stuffed Eggplant Vegetarian Bosnia and Herzegovina recipes

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