Rice mound on a bed of eggplant

To prepare a delicious recipe for stuffed eggplants with rice and sausages, we will start by preparing the necessary ingredients and carefully following the steps. First, we take a fresh eggplant and cut it into thick slices, about one centimeter. These slices will be the foundation of our recipe. After cutting the eggplants, we generously sprinkle them with salt and let them drain for 20-30 minutes. This step is essential, as the salt will help remove excess water, making the eggplants less bitter and absorbing less oil during frying.

After the eggplants have drained, we wipe them with a paper towel to remove the salt and moisture. Then, we coat them in flour, ensuring they are completely covered. In a pan, we heat oil over medium heat and fry the eggplant slices until they become golden on both sides. It is important not to leave them too long, so they do not become soft. After removing them from the pan, we place them on absorbent paper to eliminate excess oil.

Meanwhile, we take care of the rice. We boil 200 grams of rice in 400 ml of vegetable broth, which will add a rich and aromatic flavor. At the end, we add a pinch of curry, which will provide an interesting taste and a vibrant color. In another pan, we sauté finely chopped onion, bell pepper, and sliced sausages. This combination will add extra flavor to the dish. When the vegetables are slightly golden, we add chopped fresh herbs, such as parsley or dill, then mix everything with the cooked rice and sour cream, adjusting the taste with salt and pepper.

Now comes the creative part of the recipe. In a baking dish lined with breadcrumbs, we place the eggplant slices, and on top of each slice, we add a layer of the rice and vegetable mixture. On top, we add a slice of cheese, which will melt and form a delicious crust. We cover the dish with aluminum foil or a lid to allow the ingredients to cook evenly. We place the dish in a preheated oven at 180 degrees Celsius for about 15-20 minutes. After this time, we remove the foil and let it bake for another 5-10 minutes to achieve a beautifully gratinated crust.

When everything is ready, we take the dish out of the oven, letting the irresistible aroma envelop us. We serve the eggplants hot, as a savory main dish, accompanied by a fresh salad or crunchy bread. This recipe is not only delicious but also visually appealing, making every meal a feast for the senses.