Eggplant stuffed with herbs

Category: Vegetable and fruit dishes
Kitchen: georgian

Ingredients

Eggplant 5 pieces
Tomatoes 5 pieces
Garlic 5 cloves
hot pepper 1 piece
Fresh coriander 1 bunch
Parsley 1 bunch
Basil 1 bunch
Salt to taste
Sunflower oil 3 tbsp. l
Bulgarian pepper 2 pieces

Cooking method

  • The amount of eggplant depends on the number of eaters and your appetite. Take medium, pot-bellied eggplants, make a longitudinal cut, but do not cut through to the end. Greens, garlic and hot peppers (to taste) or finely chop or it is better to blend everything together with salt. Stuff the eggplants with the resulting mass, trying to cram as much as possible into them. Cut the bell pepper into slices and pour over the eggplant. If there are still greens, sprinkle on top too. Cut the tomatoes in half and place two halves on top of each eggplant, cut side down. Pour sunflower oil into a frying pan, cover and simmer over low heat until the liquid boils completely. Can be eaten both hot and cold.

The dish is designed for

1 kg.

Time for preparing:

1 hour

Cooking program:

Plate

kavmins
thanks, very interesting recipe, I will definitely try to cook it!
Gayane Atabekova
kavminsThe main thing is light and tasty. Set and no worries. So as not to stand at the stove in the heat. You can also put a few diced potatoes in a frying pan next to the eggplants in the same place. It turns out to be a very satisfying lunch.

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