Meat-stuffed eggplant, peppers and tomatoes

10 servings
2 hours 40 min

Ingredients

Fresh beef

Cut the onions

First, I make fresh beef minced meat on a meat grinder. Then again I pass the mince through a meat grinder with onions and lamb fat.

Finely ruble the greens, add them to the minced meat, which salt-pepper and set to simmer in a frying pan over low heat until half cooked. The main thing is that the mince is juicy and not dry. On eggplant, I make a longitudinal cut and pour a little salt there. I put the aubergines in a bowl for 40 minutes.

At the Bulgarian peppers, carefully cut the lower part, peel the seeds and fill them with ready-made mince.

I do the same with tomatoes, only the flesh, unlike pepper seeds, is not thrown away, but put in a saucepan, where food will be prepared. While these preparations were going on, it was time to stuff the leftover eggplant with meat. A saucepan to make eggplant, peppers and tomatoes stuffed with meat will need wide.

If there is a saucepan in the house, it is better to use it, since all vegetables need to be laid in one layer on the bottom of the pan. I put the stuffed vegetables on top of the tomato pulp, return to place the caps cut from tomatoes and peppers & quot; and a carcass over low heat for about an hour.

Dark beer and homemade pickles work best with this meal. Tomatoes will also come in handy. And if there is both in the pantry, then in general it is beautiful. This culinary recipe will delight connoisseurs of hearty oriental cuisine and table communication.