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Stuffed Eggplant (3)
المقادير
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1 kg pressed ripe tomatoes, |
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1 kg brown, slender eggplant |
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10 peeled and halved diagonally garlic cloves, |
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1 tablespoon finely chopped celery, |
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For stuffing: 1 cup rice |
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3-4 ripe tomatoes, peeled and diced 2-3 carrots, |
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2 finely grated onions, |
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salt, pepper, and hot chili |
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طريقه التحضير |
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Core eggplants after pressing and turning gently and carefully in the palm of your hand. |
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Keep first 2-3 cms of the thick, cored part of the eggplant to use as a stopper and discard the rest. |
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Immerse immediately in cold water until needed. |
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Mix stuffing ingredients and season. |
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Stuff the cored part of the eggplants loosely and stop with the thick. |
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Mix tomatoes, garlic, and celery and place in bottom of cooking pot. |
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Arrange stuffed eggplant over mixture and cook over moderate flame for about 30-40 minutes. |
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Slice the eggplant lengthwise and spoon the cooked tomato juice over it and place in a serving dish. |
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تعلقيقات المستخدمين
أضف تعليق
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