Description
The recipe in which completely no meat, but tasty
Ingredients
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Eggplant
600 г
-
Tomato
250 г
-
Carrots
100 г
-
Onion
150 г
-
Figure
100 г
-
Vegetable oil
75 г
-
Pepper
1 шт
-
Parsley
1 пуч.
-
Dill
1 пуч.
-
Milk
200 мл
-
Salt
-
Black pepper
-
Cheese
100 г
Cooking
Prepare the products. Vegetables wash and clean the rice, wash and soak.
Cut 3 eggplants in half
Scrub the pulp from the halves of eggplant. For convenience of operation make incision taking care not to damage the peel. Carefully spoon out the pulp.
In order to prepared the eggplant has darkened place them in a bowl with salt water.
Extracted from the eggplant flesh cut into small pieces.
Cut the remaining eggplant into cubes and add to the pulp. Heat the pan, pour oil. Into the hot oil, fill the eggplants and fry them.
Clean the onions and finely shinkuem it.
Peel the carrots and grate on a coarse grater.
We clean the peppers from the seeds and finely chop.
Cut into cubes the tomatoes
Boil in salted water until half cooked rice.
Add the vegetables to the eggplant and continue to simmer. Before the end of processing, sprinkle with salt and pepper vegetable stuffing.
Partial vegetable stuffing in half and to one half add the rice. A little fry. At the end of roasting add the finely chopped parsley.
The remaining second half vegetable beef put in blender. Add milk, salt, ground black pepper and grind until smooth.
Take out the "boat" of eggplant from the bowl with salt water and fill them with vegetable stuffing with rice, putting in a baking dish.
Fill the "boats" with vegetable sauce in the baking dish so that the sauce does not hit the "boats" with stuffing.
Preheat the oven to 200 degrees and place in it a baking dish for 15-20 minutes until crisp.
Remove the form from the oven. Finely chop the dill and sprinkle with dried minced.
Grate cheese and sprinkle with her "boats" with stuffing. Put the baking dish back in oven and bake 5-10 minutes. The dish is ready.
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