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Eggplant stuffed with vegetables i
1 serving
cut the eggplant lengthwise into two parts, removed the seeds, sprinkle with salt, put for 10-15 minutes so that juice stands out. then rinse, fill with minced meat. put on a baking sheet, adding a small amount of water, and bake in a roasting cupboard. cooking minced meat; carrots, parsley, onions, cut into straw and spit, add fried tomatoes, finely chopped garlic. pepper, salt and bring to the boil. then add sliced, hard-boiled eggs to the mince and mix well. when vacated, the eggplants are poured over the sauce or served separately.
cut the eggplant lengthwise into two parts, removed the seeds, sprinkle with salt, put for 10-15 minutes so that juice stands out. then rinse, fill with minced meat. put on a baking sheet, adding a small amount of water, and bake in a roasting cupboard. cooking minced meat; carrots, parsley, onions, cut into straw and spit, add fried tomatoes, finely chopped garlic. pepper, salt and bring to the boil. then add sliced, hard-boiled eggs to the mince and mix well. when vacated, the eggplants are poured over the sauce or served separately.
eggplant - 170 g, onions - 30 g, carrots - 37 g, eggs - 10 g, parsley roots - 16 g, vegetable oil - 15 g, tomatoes - 32 g, garlic - 1.5 g, pepper - 0.02 g, sour cream - 38.5 g, wheat flour - 385 g, broth - 38.5 g, tomato puree - 10 g
