Description
Very tasty eggplants. Serve as a decoration for any table. Once, at work, "know-how" was shared by one of my Syrian colleagues. Cook this dish about 10 years, and always the same success, as in my household, and guests.
Ingredients
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Eggplant
1.5 kg
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Meat
300 g
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Onion
3 piece
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Garlic
5 tooth
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Sweet pepper
1 piece
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Tomato juice
1.5 cup
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Tomato
2 piece
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Salt
-
Spices
Cooking
For this dish select medium-sized fresh eggplants, preferably close in size.
Eggplant clean stripes, as shown. When cooking this will help to keep their shape and at the same time, our eggplants are very tender and palatable.
Fry the eggplant chunks in a large amount of vegetable oil. When roasting a whole eggplant is practically not absorbed oil and is a big plus of this dish.
Fry need until Golden or light brown color, not Iriarte! Roasted eggplant spread on paper towel to collect excess oil from the surface.
Stuffing lightly fry in a skillet. Then add the chopped peppers and onions.
Simmer until tender, salted, and adding spices: ground black pepper, paprika, Bay leaf
The eggplants are doing a side slit and thumbs lightly crush the flesh inside, forming such cups, where we then put the cooked stuffing. Eggplant before farshirovannye add salt a little bit inside.
In tomato juice squeeze out the garlic, pour the chopped parsley, all mix well and pour the stuffed eggplant.
On top lay slices of tomatoes and put in oven for 15 – 20 minutes.
Ready eggplants and sprinkle with parsley.
Bon appetit!
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