20.05.2020
12
Recipe information
Cooking:
1 hour
Servings per container:
2
Complexity:
Middle
Calorie content:
5.77
Carbohydrates:
1.19
Squirrels:
0.32
Water:
8.32

Ingredients

Title Value
1. Eggplant 2 PC.
2. Bell pepper 1 PC.
3. Tomatoes 3 PC.
4. Bulb onions 1 PC.
5. Garlic 4 clove
6. Boiling water 1 Art.
7. Vegetable oil for frying
8. Black pepper taste
9. Salt taste
10. Greenery for filing

Cooking

1. Stage

Cut the tail of the eggplant and make deep cuts along the entire length without cutting to the edges to make it like pockets. Sprinkle with salt to get into the cuts and leave for 20 minutes.

1. Stage. Cut the tail of the eggplant and make deep cuts along the entire length without cutting to the edges to make it like pockets. Sprinkle with salt to get into the cuts and leave for 20 minutes.

2. Stage

Dice the peppers and onions.

1. Stage. Dice the peppers and onions.

3. Stage

Slice the garlic and tomatoes as well. It is advisable to remove the peel from tomatoes.

1. Stage. Slice the garlic and tomatoes as well. It is advisable to remove the peel from tomatoes.

4. Stage

Squeeze out the eggplant a little from the released liquid and fry in vegetable oil from all sides, this will take you about 15 minutes. Then let them cool slightly. Take a high frying pan.

1. Stage. Squeeze out the eggplant a little from the released liquid and fry in vegetable oil from all sides, this will take you about 15 minutes. Then let them cool slightly. Take a high frying pan.

5. Stage

In the same pan, fry the onion and pepper until the onions are transparent. Add the tomatoes and half the garlic. Season with salt and pepper to taste and cook for a few minutes.

1. Stage. In the same pan, fry the onion and pepper until the onions are transparent. Add the tomatoes and half the garlic. Season with salt and pepper to taste and cook for a few minutes.

6. Stage

Stuff the eggplants with the prepared vegetables using a spoon. If the filling does not fit in, leave it in the pan.

1. Stage. Stuff the eggplants with the prepared vegetables using a spoon. If the filling does not fit in, leave it in the pan.

7. Stage

Put stuffed eggplants in a pan, pour boiling water and simmer for 10 minutes under the lid. Then turn the eggplant over and sprinkle with the remaining garlic. Turn off the heat, cover and let stand for another 10 minutes.

1. Stage. Put stuffed eggplants in a pan, pour boiling water and simmer for 10 minutes under the lid. Then turn the eggplant over and sprinkle with the remaining garlic. Turn off the heat, cover and let stand for another 10 minutes.

8. Stage

Serve the prepared eggplant sprinkled with chopped herbs.

1. Stage. Serve the prepared eggplant sprinkled with chopped herbs.

9. Stage

Bon Appetit!!!