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Stuffed Eggplant Appetizer

Stuffed Eggplant Appetizer



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Ingredients

  1. Eggplant 1 kg.
  2. Bell pepper 2 pcs.
  3. Tomatoes 2 pcs.
  4. 1 carrot
  5. Garlic 4 tooth.
  6. Hot pepper 1/4 pc.
  7. Vegetable oil 2 tbsp
  8. Sugar 3 tbsp
  9. Salt 1 tbsp
  10. Sea salt with spices 1 tbsp.
  11. Vinegar 9% 3 tbsp
  12. Bay leaf to taste
  13. Black pepper peas to taste
  14. Parsley and basil to taste
  • Main ingredients: Eggplant, Carrot, Pepper, Tomato, Garlic, Sugar, Greens
  • Serving 6 servings

Inventory:

Knife, cutting board, large pot, garlic press, colander, food processor, convenient container, plate, tablespoon, teaspoon.

Cooking:

A step-by-step recipe for cooking stuffed eggplants: We prepare the necessary products for the preparation of delicious stuffed blueberries, the filling for which can be changed according to your taste and desire. We put on the stove a pan filled with water by a third, to which 1 tablespoon was added. salt. We cut the stalk from the eggplant, along the fruit we make cuts to exit the solanine, not reaching the edges. We lower the eggplants into a pan with boiling water and cook for 15-20 minutes until cooked. We prepare the marinade and pour 200-250 ml into a suitable container. water, add bay leaf and black pepper with peas. Also add 2 tbsp to the total capacity. sugar, 1 tbsp salt and bring to a boil on the stove so that the salt with sugar is completely dissolved. Cut bell pepper and tomatoes into a small cube. Add 3 tbsp. To the marinade container. 9% vinegar, 2 tbsp. vegetable oil, mix and let cool completely. Put the chopped vegetables in a large suitable container and add 3 teeth. crushed garlic. Cut very finely parsley with basil and add to the container to the vegetables. We drain the water from the pan with cooked eggplants, transfer them to a colander and place the load on top to leave the excess liquid, set aside for a while. Cut the carrots into small strips, or chop them in a food processor and add them to the vegetables container. Finely chop a little hot pepper for the sharpness of the dish and add to the general container for vegetables. Add 1 tablespoon to the container for vegetables. sea ​​salt with spices, 1 tbsp. sugar, 1 tbsp vinegar and mix well all the ingredients until smooth. Open the eggplant in the cut, slightly press the pulp and stuff the cooked vegetable filling. We lay the eggplant stuffed with layers in a large container, pour the marinade on top and put it cool in the refrigerator for 3-4 hours. After the lapse of time, we lay the eggplant on plates and a delicious lunch or dinner is ready to eat. We cook deliciously, cook simply, cook delicious stuffed eggplant at home together!