Tip 2: Stuffed meat eggplant
You will need
- - Eggplant 2 pcs .;
- - minced 500 g;
- - Bulgarian pepper 1 pc .;
- - onion 2 pcs .;
- - Peking cabbage 200 g;
- - carrots 2 pcs .;
- - Cherry tomatoes 800 g;
- - garlic 5 cloves;
- - vegetable oil;
- - ground black pepper;
- - hard cheese 100 g;
- - chopped greens;
- - salt.
Eggplants wash, dry, chop, that is, along, not cutting to the end on one side. Onions and carrots clean, wash, cut into strips. Wash Beijing cabbage, cut into small strips. Bulgarian pepper also wash, remove seeds and stem, cut into strips.
In a pan, heat the vegetable oil, fry onions, carrots, cabbage and bell pepper. Cook over medium heat for 7-9 minutes.
Mince salt and pepper, mix. Spread the prepared mince between the eggplant plates. Top with cherry tomatoes and garlic. Arrange the fried vegetables in the baking dish, and the eggplants on top. Bake for 20 minutes at 200 degrees.
5 minutes before being cooked, sprinkle with eggplants with grated cheese. Decorate the finished dish with chopped greens.
Stuffing is best pork or chicken.
Eggplant can be served both hot and cold. Chop the eggplants into portions before serving.
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