Description
I really liked the idea I found on Turkish cooking site. Usually when cooking eggplant-a vegetable kebab cut into slices, then shifted ground beef and baked on the coals. I decided to cook the dish in a pan Zepter, a little changing. Eggplant stuffed with pork meat, prepared with tomatoes and sweet peppers in tomato puree. It's filling, flavorful and juicy dish. Zepter sees fats as a component of food, not tools for cooking, ie, if they add, then in the finished dish. We will retain maximum nutrients in this dish without adding oil.
Ingredients
-
Eggplant
2 piece
-
Minced meat
300 g
-
Baton
2 slice
-
Milk
100 ml
-
Onion
1 piece
-
Garlic
2 tooth
-
Parsley
15 g
-
Chili
0.25 tsp
-
Cumin
0.333 tsp
-
Black pepper
-
Tomato
3 piece
-
Sweet pepper
1 piece
-
Salt
Cooking
First, prepare the stuffing. The slice of bread soaked in cold milk.
Parsley finely chop, garlic skip through the press, add to the mince.
Then measure out the cumin and chili pepper crushed, black pepper to take the taste, add to the mince.
The slice of bread press, scroll through a meat grinder with onions, add to the mince.
The meat is well kneaded.
Eggplant for this dish it is necessary to select fresh, small, in the finished dish will not be bitter at all. My eggplant and using a normal knife or a knife for shredding the cabbage with the four sides cut off peel as in the photo.
Make incisions at intervals of about 1 cm before reaching the end of about 3-4 mm.
Make little patties, they stuffed the eggplant.
Put the stuffed eggplants in the pan Zepter on 3 liters.
A large tomato cut into four pieces, add to the pot. Sweet pepper cut into 4 pieces, remove the seeds, also add to the pot.
Make an incision on top of the tomatoes crosswise, pour over boiling water, remove skins.
With the help of a blender was crushed tomatoes.
Pour the tomato puree into the pan.
Close the pan with a lid and put in cold oven, turn on the small fire (my stove on the switch 4 division, so I turn on the unit). Give the direction of the controller to reach the middle of the green field, then switch off the stove. Leave the pan on the stove.
After 20 minutes remove the pot from the stove. The dish is ready! Salt the finished dish to taste. When serving, decorate with parsley. Bon appétit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.