Description
For chefs - lovers of eggplant. Cook in the oven, but the pan.
Ingredients
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Eggplant
1 piece
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Beef
400 g
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Tomato
2 piece
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Pepper green
2 piece
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Onion
1 piece
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Tomato paste
1 Tbsp
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Garlic
1 tooth
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Vegetable oil
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Mint
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Basil
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Salt
-
Black pepper
Cooking
Cut the half onion finely. Meat in small pieces. Onions lightly fry in butter. Add meat. Stir, close the lid. And simmer on low heat for about 40 minutes. Season with salt and pepper for 10 minutes until tender.
Eggplant peel. Cut into small pieces. Put in salted water for 15-20 minutes.
Tomatoes, pepper finely chop. A few slices of pepper you can leave. Also finely chop the remaining half onion and garlic.
In a large bowl mix all vegetables. Pepper, salt, add the mint and Basil. Mix well.
To the vegetables add the cooked meat. Stir again.
Put the mixture into the mold. Mix tomato paste with 1 Cup of water. You can add hot red pepper. Fill the vegetables with the meat.
Close foil and put into the oven for 40-45 minutes (200 deg.).
The dish is served with rice. BON APPETIT!!!
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