Description
This is the first dish I learned to make from her husband. I loved it, and today remains one of the most beloved. There are 2 options of fillings - meat (usually we do in the winter) and vegetable (summer). The dish can be eaten alone or with garnish, such as rice. Can serve as a cold appetizer. Well combined with sour cream or yogurt. Welcome to the table!!!
Ingredients
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Eggplant
1 piece
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Zucchini
1 piece
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Tomato
2 piece
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Sweet pepper
1 piece
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Cheese
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Cherry tomatoes
2 piece
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Greens
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Garlic
1 share
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Salt
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Black pepper
Cooking
Balkany first cut into strips, sprinkle with salt and leave for a while. Also cut and zucchini. Washed eggplant, dried. Now they can fry in a pan in a small quantity of oil, or do as I - the toaster (in this case, it's not greasy, ready for the moment and nicely baked).
Our finely cut greens. Here whatever is in the fridge, any greens.
The tomatoes I threw in the blender and made a puree. You can finely chop. Also finely chop the pepper. Heat the frying pan, pour oil, throw our peppers, lightly fry, add tomato, stew for 5 minutes and switch off. Add a clove of garlic (through the frog) and herbs, salt, pepper, stir. The stuffing is ready.
Fold crosswise eggplant and zucchini, put the filling inside, fold the bag and fasten with a toothpick. On a toothpick put a slice of cheese and cherry tomatoes (each cut into 4 slices to get 8, for each bag, as well with cheese). When all the bags ready, put them in a heat proof dish and put it into the preheated oven for 5-7 minutes.
Everything is ready, you can decorate a plate and eat!
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