Description
Peppers stuffed with eggplant, carrots, tomatoes and onions. Delicious and low-calorie dish.
Ingredients
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Pepper
16 piece
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Eggplant
2 piece
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Carrots
4 piece
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Onion
2 piece
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Tomato
12 piece
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Vegetable oil
4 Tbsp
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Parsley
100 g
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Bay leaf
3 piece
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Garlic
3 tooth
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Salt
-
Black pepper
-
Water
300 ml
Cooking
Eggplant, onions and tomatoes cut into cubes. Carrots grate on a grater.
Carrots and eggplant fry in vegetable oil.
Add the tomatoes, season with salt and pepper and fry a little.
Pepper wash, cut off tops, remove seeds.
The remaining tomatoes grind in a meat grinder.
Pepper stuff the "stuffing". Lay the peppers in the pan, add salt, pour water and vegetable oil. Each pepper from top to pour in tomatoes, add the Bay leaf. Cook for 10-15 minutes.
Add the chopped parsley and crushed garlic. Cook for another 5-10 minutes.
Garnish with greens.
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