Hello! Today, I am preparing stuffed eggplant... Cook the eggplant as you can in the oven or in a frying pan under the lid closed. Before cooking, I each fruit eggplant are rolled with a rolling pin - for what? It will be clear in the recipe ...
Put huskies, write comments, subscribe and share on social networks! Your support is very important to me, and the need to promote the channel! Very grateful for all the support!
To prepare to receive:
4 medium eggplants
A pound of ground beef
1 medium bell pepper
A small head of onions
Two large tomatoes
Greens
Salt and spices
Still I was one pod of hot peppers, but not necessarily
First I prepare the stuffing for stuffing. Stuffing my advance scrolled (beef, pork), add to it chopped bell peppers (I had a pale green color, with a red or orange pepper will be more interesting). Also, put the finely chopped onion, chopped fresh herbs (parsley me, but you can take absolutely any), spices (black pepper, red pepper paprika, a little hot red pepper) and a salt thereof. All mixed, the stuffing is ready for stuffing!
Now the fun part! I take eggplant (washed and prosushonye), take a rolling pin and begin to roll them... Do not need to press hard, and not from the entire length of the eggplant - first press down in one place and some of the rolling, then press down to another place, another laminating. Of course, we are doing this all on one side, and then gradually being rolled uniformly over the entire length, in the end turn out flat eggplant. And none of the eggplant will not crack if done carefully ...
Now take a knife, and on the upper side from one end to the other cut eggplant and disclose them. Due to the fact that we rolled them, the flesh inside rammed and formed a lot of space to put the filling. And eggplant become more stable !!!
Then each eggplant stuffed I fill, I went all the stuffing on the four eggplant.
To shift the eggplant in a baking dish, I bake them in the oven, but can be cooked in a frying pan on the stove. Now take ripe tomatoes, peeled and rub the grated or ground in a blender, the resulting mash breed with a small amount of water (100 mL) and pour the eggplant. I was still in the fridge a small pod of hot green pepper, I have it sliced and sprinkled on top, for those who like sharp little - it will be enjoyed!
Baking dish you need to close the foil and bake in the oven somewhere for 30-40 minutes at a temperature of 180 degrees. Pan cover with lid and cook 30-40 minutes, also on the stove over medium heat. It turns out very tasty eggplant stuffed with lots of toppings! Bon Appetit!