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Eggplant moldavian
1 serving
We wash young eggplant, on each we make a longitudinal incision 3-4 cm long and remove the seeds with a spoon. Add ground pepper to boiled rice, rewind and fill eggplant with this mass. Then fry them from all sides. Transfer the finished eggplants to a shallow saucepan, add finely chopped onions toasted in oil, tomatoes cut into thin wedges, a piece of oil, cover and simmer for about half an hour.
We wash young eggplant, on each we make a longitudinal incision 3-4 cm long and remove the seeds with a spoon. Add ground pepper to boiled rice, rewind and fill eggplant with this mass. Then fry them from all sides. Transfer the finished eggplants to a shallow saucepan, add finely chopped onions toasted in oil, tomatoes cut into thin wedges, a piece of oil, cover and simmer for about half an hour.
butter - 100 g, tomatoes - 8 pcs., black pepper to taste, salt to taste, eggplant - 10 pcs., rice - 4 tbsp. spoons, onions - 4 pcs.
