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Eggplant or zucchini stuffed with pork
1 serving
Finely chop the pork, add 0. 5 tsp salt and ground pepper to taste. Wash the courgette and eggplant. Do not cut the skin. Cut the tops from the vegetables and use a teaspoon to remove part of the pulp, making a recess with a diameter of 3 cm. Fill the aubergines or courgette with minced meat. Secure cut tops with wooden studs. Put the eggplant or courgette in a saucepan and pour in
1. 5 glasses of water. Cover and simmer for about 45 minutes until cooked. During simmering, turn the vegetables several times to heat evenly. Remove the vegetables and cut them into
1. 2-
1. 5 cm thick slices. Beat the yolk. Put sodium glutamate, salt, ground pepper and whipped yolk in the liquid remaining from extinguishing. Warm up on a very low heat (so that the yolk does not curl) until thickened. Pour slices of stuffed vegetables with ready-made sauce
Finely chop the pork, add 0. 5 tsp salt and ground pepper to taste. Wash the courgette and eggplant. Do not cut the skin. Cut the tops from the vegetables and use a teaspoon to remove part of the pulp, making a recess with a diameter of 3 cm. Fill the aubergines or courgette with minced meat. Secure cut tops with wooden studs. Put the eggplant or courgette in a saucepan and pour in
1. 5 glasses of water. Cover and simmer for about 45 minutes until cooked. During simmering, turn the vegetables several times to heat evenly. Remove the vegetables and cut them into
1. 2-
1. 5 cm thick slices. Beat the yolk. Put sodium glutamate, salt, ground pepper and whipped yolk in the liquid remaining from extinguishing. Warm up on a very low heat (so that the yolk does not curl) until thickened. Pour slices of stuffed vegetables with ready-made sauce
pork - 250 g, salt to taste, ground black pepper to taste, eggplant - 2 pcs., Or squash - 1-2 pcs., sodium glutamate - 1 teaspoon, gelatin - 1 pc.
