Description
In the rhythm of polka come running home from work and clean the dishes in the kitchen. My cooker. Fed dogs. Well, five minutes on a legal holiday. The minute the gaze falls on a grey autumn clouds and pouring outside, the rain. Idly thinking about what I should eat. Turn on the radio, open the fridge and see colorful paints of autumn vegetables. The melody gives way to tango. Take the pot to the rhythm of the melodies begin to mix colors - I found in the fridge. All around hissing, rustling. And all would be merged into a single rhythm. Every bright color is becoming warmer and warmer in my soul. Maybe this... from the heated plate. But it seems to me. this is from the warm tones of Golden autumn and rhythm, which sets Autumn tango.
Ingredients
-
Minced meat
150 g
-
Eggplant
50 g
-
Zucchini
50 g
-
Tomato
50 g
-
Pepper
50 g
-
Onion
30 g
-
Carrots
30 g
-
Garlic
1 tooth
-
Greens
1 coup
-
Black pepper
-
Bay leaf
1 piece
-
Salt
-
Butter
-
Vegetable oil
Cooking
Wash, peel the vegetables. To defrost mince.
In minced meat add salt and pepper. A good knead. To knock 22 times. And let stand in the refrigerator for about 10min.
In a skillet heat butter and sunflower oil (ratio 1/3). Vegetables chopped and fry in sequence: onions, carrots, peppers, zucchini. Put into a bowl. Separately fry the eggplant in oil remaining after vegetables.
The cleaned tomatoes from the skin, slice and add to vegetables. Salt. Put the pot in the oven and preheat it to 220.
Mouldable meatballs with wet hands. And fry in sunflower oil until crisp, but not to prevent the emergence of juice. Take out from the oven a pot and put in it the vegetables and meatballs.
Bake 20-25 min.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.