Eggplants with forcemeat and vegetables

Eggplants with forcemeat and vegetables

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.


  • 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;


  • 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.

Author: «MirrorInfo» Dream Team