Description
Very hearty, but light meal.
Ingredients
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Tomato
4 piece
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Eggplant
1 piece
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Figure
1 cup
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Garlic
3 tooth
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Greens
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Spices
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Cheese
Cooking
The tomatoes remove the core, but do not throw it away, and mash with a fork in a separate plate.
The softened core layer in a pan, salt, pepper and simmer on low heat until the liquid is evaporated. Add pre-boiled rice.
Add chopped greens and finely chopped garlic, stir and remove from heat.
Eggplant cut into cubes and fry in sunflower oil until Golden brown. Blend it into a puree.
Mix all the filling is ready. Stuff tomatoes with it. Sprinkle the top with salty cheese. Put in oven for 7-8 minutes at 180 degrees.
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