For 100grams — 98.08 kcal B / W / Y — 5.94 / 6.37 / 4.16
Ingredients:
Eggplant — 3 pcs.
Tomato — 5 pcs.
Eggplant — 3 pcs.
Tomato — 5 pcs.
Minced beef — 300 g
Bulgarian pepper — 1/2 pcs.
Onions — 1 pc.
Cheese — 150 g
Garlic — 3 tooth.
Greens — 1/2 beam
Salt, pepper — to taste
Olive oil — 3 tbsp
Tomato juice — 1/2 tbsp
Bulgarian pepper — 1/2 pcs.
Onions — 1 pc.
Cheese — 150 g
Garlic — 3 tooth.
Greens — 1/2 beam
Salt, pepper — to taste
Olive oil — 3 tbsp
Tomato juice — 1/2 tbsp
Preparation:
Eggplants wash, cut a strip on one side and carefully remove the pulp with a spoon. You will get «boats». Salt and leave for 10 minutes to rip off the juice.
Pulp with eggplants finely chopped.
Pepper bulgarian, onions, tomatoes cut into small cubes.
Sauté the chopped onions, tomatoes, pepper and pulp in olive oil.
Separately fry or lightly mince the mince (5 minutes).
Add half of the prepared fried vegetables to the stuffing.
Salt, add spices to taste. Squeeze the garlic through the press and add the sliced greens.
Eggplant put in a dish for baking.
Stuff eggplant with minced meat and vegetables. Put the remaining vegetables around the eggplant.
For vegetables, pour half a cup of tomato juice or water. Sprinkle with grated cheese.
Bake in the oven for 15-20 minutes at a temperature of 180 degrees.
Pulp with eggplants finely chopped.
Pepper bulgarian, onions, tomatoes cut into small cubes.
Sauté the chopped onions, tomatoes, pepper and pulp in olive oil.
Separately fry or lightly mince the mince (5 minutes).
Add half of the prepared fried vegetables to the stuffing.
Salt, add spices to taste. Squeeze the garlic through the press and add the sliced greens.
Eggplant put in a dish for baking.
Stuff eggplant with minced meat and vegetables. Put the remaining vegetables around the eggplant.
For vegetables, pour half a cup of tomato juice or water. Sprinkle with grated cheese.
Bake in the oven for 15-20 minutes at a temperature of 180 degrees.