Description
To be honest, we couldn't wait, when it will be possible to taste this dish! Flavorful! Bright! Delicious! This stew will not leave you indifferent! Go! Treat!
Ingredients
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Carrots
2 piece
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Parsley
1 piece
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Onion
1 piece
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Cherry tomatoes
10 piece
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Tomato sauce
300 g
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Soy sauce
4 Tbsp
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Garlic
2 tooth
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Semi-sweet red wine
250 ml
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Eggplant
1 piece
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Sunflower oil
5 Tbsp
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Cheese
120 g
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Minced Turkey
600 g
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Thyme
2 pinch
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Oregano
2 pinch
Cooking
Carrots and parsley root cut into pieces. Onion cut into half rings.
In sunflower oil (2st. spoon) fry the carrot, parsley root and onion over high heat for 4 minutes. Add the finely chopped garlic. Mix well.
Add the ground beef. Mix well. Use a fork to smash the pieces of meat.
When the meat turns white, add 2st. spoon the tomato sauce. Stir and fry for 8-10 minutes. Add thyme and oregano.
Add the wine. Wait until the alcohol evaporated. Add the chopped tomatoes and the remaining tomato sauce. Mix well.
Add Kikkoman soy sauce. Mix well. Reduce the heat, cover and simmer for 35-40 minutes. Remove from the heat. Cool slightly.
Eggplant cut into thin strips. Slightly season with salt. When the eggplant "sweat", rinse under valeu. Wiping with a paper napkin.
Fry the eggplant in sunflower oil until brown. Spread on a napkin to remove excess fat.
In a deep pan or bowl put 2/3 of the stew.
Turn each strip of fried eggplant rolls. Not tight, slightly. So.
Put rolled-up rolls for the stew. Direct roses turned out!
Fill the middle of each rolls stew.
The remaining stew will fill the free space in Skovoroda.
Grate cheese on a fine grater. Sprinkle on top of our dish. Bake in preheated oven at 200g for 15 minutes.
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