The stuffed eggplants are ideal both for a dining table, and for festive. This dish turns out very beautiful, fragrant and tasty. The simplest products and not really a lot of time will be necessary for you for its preparation.
Ingredients:
- 3 bulbs;
- 2 ripe tomatoes;
- On 3 eggplant and paprika (green);
- 4 garlic gloves;
- 8 tablespoons of olive oil;
- 200 g of water;
- ½ h l of sugar;
- Parsley;
Preparation:
- For a start it is necessary to prepare eggplants. For this purpose they should be washed out and by means of a sharp knife to cut off thin skin strips. Width of strips has to be identical, approximately on 10 mm. Then it is necessary to make rather long and deep cut on one of strips.
- In the container with cold clear water it is necessary to dissolve a little salt and to lower in it the prepared eggplants not less than for 40 minutes. Then vegetables should be pulled out from water and to allow them to dry.
- Vegetable oil joins a frying pan, and it is put on fire. After oil is warmed, it is possible to start roasting of eggplants. It is necessary to fry them from all directions before formation of a ruddy crust. As a rule, on it from 5 to 7 minutes leave.
- Then vegetables develop on a tissue that excess oil flew down.
- Tomatoes wash and cut by small segments. Onions and garlic are cleaned and cut small into cubes. In a separate frying pan oil is poured and there garlic and onions is poured. They are fried practically until ready. Then in a frying pan it is necessary to pour out tomatoes and to fill sugar and salt. The received weight needs to be extinguished within no more than 2 minutes.
- The cuts done in eggplants should be filled with accurately turned-out vegetables stuffing. After that take the container with non-stick coating and put in it the filled vegetables.
- Over each eggplant put the paprika peeled and cut on 2 halves. Fill in water in capacity and put on fire. After boiling, vegetables have to be stewed on slow fire literally 5 min.
The fragrant and incredibly tasty stuffed eggplants are ready. Having laid out on plates, don't forget them to strew from above with fresh, chopped greens.