✨Hello, my name is Oksana! I am glad to welcome everyone who has looked at my page. Thanks so much for taking the time to read my recipes! I would be grateful for your comments and subscriptions👍!
✅👌 Eggplant is a vegetable that, in principle, can be bought in a store any time of the year, only in winter the price tag for it is quite high... Now, in the midst of summer, you can get enough of this vegetable, many grow it in their garden plot. And when, if not now, you can cook a lot of different dishes from it.
Today I want to invite you to cook one eggplant dish, the recipe of which was shared with me by my friend many years ago. The whole trick of this dish is the preparation of a vegetable for stuffing and baking. And for this you need a rolling pin... Yes, it's a rolling pin. And what is it for? Read on, I will describe everything in detail.
✨ And the dish turns out to be incredibly tasty, satisfying and even festively beautiful in the everyday menu.
📕 To prepare the dish you will need: 🥙
Eggplants (not small, and preferably slightly oblong) - 2 pcs.
Minced meat (pork and beef) - 250-300 g
Sweet fleshy pepper - 1/2 pc.
Onions - 1 small head
A small bunch of any fresh greens
Ground black pepper, sweet paprika, hot red pepper and other spices - to taste
Salt to taste
Tomatoes - 1 large (or 2 medium)
👨🏻🍳 Let's start cooking... ⤵️⤵️⤵️
First of all, we begin to prepare the filling for stuffing eggplant. We take a suitable deep dish, put the minced meat in it (if you have meat, respectively, we first twist it through a meat grinder). I have mixed minced pork and beef (1 part pork and 1 part beef), but of course you can cook it with other - chicken, lamb, turkey. Add peeled and finely chopped onions and half bell pepper to the minced meat. We also put chopped fresh herbs. I found a few sprigs of dill and celery in my fridge. It turns out no less tasty with parsley or cilantro. Add salt and spices. You can make changes to the set of spices at your discretion.
Mix everything thoroughly... And on this, the filling is ready! We put it aside for now.
Now let's get to the eggplant! I wash them well, do not cut anything, but simply wipe off the water with napkins.
And now here's the fun part !!! This is where we need a rolling pin. We take a rolling pin and gently begin to roll it along the entire length of the eggplant from tip to tail, gently pressing. Press with slight pressure on one end of the eggplant, slightly roll the rolling pin forward. Then press again and move forward a little. So, gradually, we soften the vegetable along its entire length. And what do we get as a result of such a procedure? The eggplant pulp from this will become soft, turn into a kind of gruel, enough space is formed inside the vegetable to stuff it. And such eggplants are prepared very quickly, and are always juicy.
Now we take a knife and carefully from tip to tail make an incision on top of each eggplant to form a "pocket" for stuffing.
We put the prepared minced meat with vegetables into the resulting "pocket". We transfer the stuffed eggplants to any suitable baking dish, having previously greased it with a small amount of vegetable oil.
Peel the tomatoes (you can put them in boiling water for a few seconds), and punch the pulp with a blender to a puree consistency, add a little water (50 ml), salt and season to taste. And pour the eggplant with the resulting sauce.
We cover the form with foil (or a lid) and put in an oven preheated to 180 degrees. Bake for 40-50 minutes, until soft.
The dish turns out to be very juicy, spicy, appetizing. It can be served as a main meal or as an appetizer. Be sure to try to cook such a dish, I'm sure you will like it!
SHEET PHOTO ON THE SIDE-> -> -> -> ->
Cook, taste, Bon appetit!
Best regards, Oksana!