Description
Armenian Housewives cook hot food / dishes in the fireplace-tonir, and now it can be cooked on the stove, in the oven or slow cooker. Vegetable stew, the beauty of which is that its preparation does not require standing at the stove. And vegetables soaked in juice, and are very tasty and flavorful.
Ingredients
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Eggplant
3 piece
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Potatoes
3 piece
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Onion
3 piece
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Pepper
2 piece
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Tomato
5 piece
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Green beans
1 cup
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Greens
1 coup
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Garlic
4 tooth
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Vegetable oil
3 Tbsp
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Black pepper
0.5 tsp
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Peppers red hot chilli
0.25 tsp
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Salt
Cooking
Eggplant wash, cut into circles thickness of about 1 cm If desired, a little salt, and then rinse and squeeze, if you think that eggplants taste bitter. I never do.
Peel the potatoes, wash, dry, cut into cubes. Onions clear. From pepper to remove the stem and seeds. Rinse and cut into half rings. Garlic peel, finely chop or skip through the press.
The green beans cut into 1-2 cm If the beans are frozen, thaw beforehand is not necessary. Tomatoes wash, dry, remove the stalk, cut into circles. Wash the herbs under cold water, shake off and coarsely chop.
In the cauldron or thick-walled pan pour in vegetable oil. Put layers: eggplant, potatoes, peppers, onions, garlic, beans, tomatoes. Each layer sprinkle a little salt and ground black and red pepper (to taste), chopped greens.
Pour in the vegetables a little bit of hot boiled water, press down the inverted ceramic bowl, cover, and simmer about 1 hour.
You can fold the vegetables in a clay pot or heatproof dish and cook in a preheated 180*C oven. In this case, water to vegetables do not need to add.
You can also prepare hot food / dishes in a slow cooker, greased with vegetable oil pan, selecting the program "Quenching" for 45 to 50 minutes.
Feeding floor heating systems as a separate dish or a side dish to meat. Stew is good both hot and cold.
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