Description
Another vegetable dish for the contest "Fast from Moulinex". Eggplant stuffed with vegetables and baked in the oven. The dish, though a Greek, and the name somehow similar to Turkish.
Ingredients
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Olive oil
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Parsley
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Garlic
3 tooth
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Tomato paste
2 Tbsp
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Tomato
1 piece
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Onion
3 piece
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Eggplant
4 piece
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Sugar
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Salt
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Black pepper
Cooking
My eggplant, cut into 2 pieces, it turns out 8 pieces.
Sprinkle with salt and put into cold water for 30 minutes. Meanwhile, cut onion into half rings, cut into 8 thin circles of tomato, and the rest into small pieces. Garlic and parsley finely chop.
Take out the aubergines from the water, dry them and fry in a pan on both sides with a little olive oil. With a teaspoon remove the middle of the eggplant, making pumps, flesh finely chop.
In a pan pour some oil and on medium heat simmer onion, add the eggplant flesh, garlic, parsley, finely cut tomatoes and tomato paste. Add pepper, salt, a pinch of sugar and a little water. simmer for another 10 -15 minutes.
Eggplant spread on a sheet, stuff the vegetables, put the top slice of tomato.
Put in oven at 170*C for 30 -40 min.
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