In the fall the season of eggplants begins, it can't but please. There is just a set of the most various recipes an eggplant which, undoubtedly, will surprise guests or will just tasty please all family.
Ingredients:
- 2 eggplants of the average size (surely fresh and elastic);
- 3 kg of forcemeat (pork or pork говяжего);
- 2 pieces of long loaf;
- 100 ml of a fresh milk;
- 1 bulb;
- 1 sweet pepper;
- 2 garlic cloves;
- half of a teaspoon of caraway seeds;
- 3 large tomatoes;
- chopped parsley;
- ¼ teaspoons of the crushed chili pepper;
Preparation
- Lay out forcemeat in a bowl and knead a fork.
- To place slices of long loaf in any wide capacity, to fill in with milk and to leave to stand 5 minutes.
- Crush garlic by means of a press or a knife. Parsley small to cut a knife. Chili pepper to cut as well as parsley.
- Chopped to add parsley and all garlic to forcemeat. Fill all with caraway seeds, black pepper and chili pepper, to mix carefully to uniformity.
- Clean and crush onions together with slices long loafs by means of the meat grinder, implicate in forcemeat.
- Once again properly to mix mincemeat a spoon that all ingredients connected among themselves.
- Wash and dry eggplants by means of paper towels. A knife to cut off a peel from eggplants. Only it is necessary to cut off not all peel, but 4 long strips from four parties of vegetable. As a result the black-and-white eggplant, kind of in a longitudinal strip will turn out.
- Then on each eggplant it is necessary to make cuts with frequency in 1 cm, not dorezy until the end of 3-4 mm. At the same time it is necessary to make an incision so that from above and from below an eggplant (during incision) there was a black strip, and on each side – white.
- To create small cutlets from forcemeat and to enclose them in cuts on eggplants.
- Lay out the stuffed eggplants in a saucepan of 3 liters.
- Cut one tomato large segments and lay out in a saucepan over eggplants. The paprika to lay out to tomato segments, previously having cut.
- It is accurate to rind two tomatoes, and to turn the remained pulp into tomato puree by means of the meat grinder. Pour out puree after vegetables in a saucepan.
- Cover and place a saucepan on a plate, to boil its contents on slow fire until ready (about 20-30 minutes).
- To remove ready eggplants with forcemeat and vegetables from a plate, to fill with salt, to lay out on a plate, to strew with greens.