Description
Based on. This dish lives in my menu for a very long time. The dish is versatile-hot, like a second, cold as charcuterie. It on motives of Turkish cuisine - a delicious, bright, slightly pungent, beautiful, love it for the fact that hot and cold are equally delicious and cold on a picnic you can take, and the kids eat the "boats" with pleasure. I want you to offer to sample! Try?
Ingredients
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Minced meat
400 g
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Parsley
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Salt
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Black pepper
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Pepper
1 piece
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Eggplant
2 piece
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Vegetable oil
4 Tbsp
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Tomato paste
4 Tbsp
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Sugar
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Chili
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Greens
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Starch
2 Tbsp
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Water
150 ml
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Potatoes
8 piece
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Garlic powder
Cooking
Small wooden skewers soak for 15 minutes in water. Eggplant wash and wipe razreshite along a number of lanes equal to the number of cutlets. Grill pan greased with vegetable oil (2 tbsp) and fry the aubergines on both sides. Or just fry in an ordinary frying pan - it will be a little fatter. Put on a plate.
Mince parsley mince or blender. In water mix the starch, pour in the minced meat, add salt and pepper to taste and a very good knock - not less than 20 times on the wet table. To make cutlets-fingers and put on a Board, leave for 15 minutes.
Fry the meatballs on all sides.
Wrap each cutlet in eggplant.
Preheat the oven together with the form in which we bake to 200 degrees. Remove the pan from the oven, lay eggplant with meatballs, boiled potatoes, each cutlet with eggplant poke with a skewer and put on it a piece of pepper.
Tomato paste, water, salt, sugar and pepper (to taste) to make the sauce - not very liquid and pour over the eggplants, peppers and potatoes. Sprinkle with optional dry garlic
Put into the oven for 10 - 15 minutes - be guided by your oven. Sprinkle with chopped greens and serve. I'm making planted on skewers on a small piece of bread
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