Description
This dish brought back from holiday from the Black sea, belongs to the Armenian kitchen, at least, a recipe shared with me a wonderful Armenian woman with an equally wonderful name, Adele, for which she thanks a lot. I really like this fragrant, moderately spicy dish every time I cook Mushu (accent on last syllable), I remember the sea, the mountains, delicious southern air... Take from me a piece of South mood!
Ingredients
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Minced meat
500 g
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Eggplant
2 piece
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Onion
5 piece
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Tomato
2 piece
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Pepper
2 piece
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Garlic
4 tooth
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Tomato juice
1 cup
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Greens
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Salt
-
Spices
Cooking
Eggplant cut into fairly thick slices
We put in a deep pot, sprinkle with salt and leave for 15-20 minutes.
Do not waste time, to undertake mince - fry it in a pan until soft.
Onions and garlic cut into rings
Bell pepper remove seeds and cut into that including non-small-pieces.
With tomatoes remove the skin and cut into pieces
Greens finely chop (in General, among the greenery needs to be cilantro, but I, frankly, not very good, so I have dill and parsley)
And, of course, what dish without spices - I mixed black pepper, chilies, saffron, hops-suneli, dried peppers and onions.
Now it's time to lightly fry the eggplant in the pan. In a saucepan or deep frying pan put all of our ingredients are Poured a glass of tomato juice and put it to stew about half an hour-40 minutes. In the process of making doselevel, if necessary.
Here is our musaga and ready. The aroma in the apartment is incredible. Lay on plates and upitem! :-)
Bon appetit!
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