Oh, the eggplant! Oh, badrijani!! Oh, blue!!! I can sing the praises of them, lay on them hymns, pray for them, to admire them, to caress and stroke them!!! And eat, eat, eat them daily in any form except raw, of course. Now the season is relatively inexpensive eggplant and sin not to use it. This dish was born spontaneously: the husband of a cabbage the cabbage, and it was loose (Oh, these men!!!) To shred a cabbage uncomfortable, but very convenient to it to wrap. Regular cabbage rolls my husband is not too fond of, so I decided to dream a little. So, let's start.
|Cooking time -||Number of servings -|
Onions finely chop, carrots to RUB on a large grater, to fry.
Meat skip through Mincer, add bread crumbs.
Add onions and carrots, salt and pepper.
Add chopped greens and carefully mix everything. To postpone the stuffing at the time.
Cabbage disassembled on leaves, put them in a bowl and pour boiling water for 10-15 minutes. Then drain the water. The leaves spread out on the napkin and a bit dry.
Tomatoes grate on a coarse grater, peel to remove. Salt and pepper to taste.
Eggplant cut in half lengthwise, remove the core, add salt and let stand 10 minutes.
To shake off the exuded juice and fry the eggplant in vegetable oil.
To fill with forcemeat, to it was a hill,
Wrap in cabbage leaves,
Put in pan or baking dish, pour a small amount of water (1 Cup),
On top lay the tomato mass, place in preheated oven and bake for 20 minutes.
Then remove the form and sprinkle the contents with grated cheese and put back in the oven to topicsa for 15 minutes. Until a beautiful browned cheesy crust.
Can be used as a hot dish and can be cooled, decorate with parsley and served as a starter.