Stuffed vegetables, and eggplant
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I will not describe how good it was... again just, and on the festive table can apply.
Ingredients for Stuffed vegetables, and eggplant
- Oil corn - 4 tbsp
- Tomato paste - 2 tbsp
- Pepper - 2 PCs
- Dutch cheese - 100 g
- Garlic - 3 tooth.
- Onion - 1 piece
- Carrots - 1 piece
- Zucchini - 2 PCs
- Beets - 1 piece
- Eggplant - 2 PCs
- Figure - 3 tbsp.
Step by step instruction of cooking Stuffed vegetables, and eggplant
Boil the rice until soft.
Carrots, beets, peel and grate on a medium grater.
Onion cut into half rings.
Nuts chop with a knife.
Cheese grate on medium grater.
Pepper cut into strips (1 PCs).
Eggplant, zucchini you put in the microwave for 2-3 minutes at full power.
Allow to cool. Gently with a teaspoon (I got coffee with a long handle) to select content.
Later we will cut and add zazharku.
In vegetable oil saute onions, add carrots and beets.
After 5 minutes, add pepper, chopped garlic, tomato paste, the contents of the eggplant and zucchini. Let it sit for another 5 minutes.
Give the prepared filling to cool, add the nuts, cheese, spices, rice, fresh herbs, finely chopped.
Stuff eggplant, zucchini. (I have a stuffing for peppers, I it begins).
Put in a baking dish, pour the oil.
Bake in a preheated oven at 200 C for 30-40 minutes.
And here is how it looks in the cut.