We will delight ourselves and loved ones with delicious blue ones.
Ingredients:
2 large eggplants
250 gr. minced meat
onion head
egg
3 tooth. garlic
3 tbsp. l. flour
1 hour l. ground spices (coriander, zirra, paprika)
salt
vegetable oil
For the sauce:
350 ml water
2 tbsp. l. tomato paste
2 tooth. garlic
1 hour l. Sahara
0.5 tsp l. salt
How to cook:
1. Wash the eggplants, cut off the tails, cut each in half lengthwise, but not completely.
2. Make cuts along the top of the dark part of the eggplant so that you get a lattice.
3. Pour over the eggplant with salted cold water and leave for 20 minutes to remove the bitterness. Then rinse the vegetables.
4. Mix the minced meat, grated onion, garlic passed through a press, add spices, add egg and flour. Mix thoroughly and lightly beat the minced meat.
5. Fill the eggplant cuts with the resulting mixture, first turning it cells outward.
6. Heat oil in a saucepan.
7. Dip the eggplants in the oil and fry on both sides until the eggplants are browned.
8. Combine all sauce ingredients and bring to a boil.
9. Put the eggplants in a skillet with the sauce, cover and simmer over low heat for 15-20 minutes.
You can serve mashed potatoes or boiled rice as a side dish. Help yourself!
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Thanks for reading to the end!