Fasting is a time for repentance, intense prayer, and the days of most frequent worship. A fast meal is different from a daily meal. There are many vegetable dishes in it. Vegetables contain vitamins, acids, carbohydrates, fiber, and minerals that the body needs so much during fasting.
It is necessary
- - eggplants - 2-3 pcs.;
- - unrefined sunflower oil;
- - champignons - 100 grams;
- - sweet pepper - 1 pc.;
- - tomatoes - 1-2 pcs.;
- - garlic - 1-2 cloves;
- - olives;
- - spice - marjoram - 1-2 tsp;
- - flour - 1 tbsp. l.;
- - greens;
- - onion;
- - breadcrumbs;
- - ground salt and pepper.
Instructions
Step 1
Cut the eggplant (with a sharp knife) lengthwise into two equal halves. Sprinkle each half with coarse salt and leave for 40 minutes. Rinse each eggplant wedge under warm water. Blot with a napkin.
Step 2
Pour flour into a plate and roll over the eggplant halves. In a preheated pan with the addition of a small amount of unrefined sunflower oil, quickly (2-3 minutes) fry the eggplant halves, first on one side, then on the other side. Place the fried eggplants on a paper towel or napkin to get rid of excess oil.
Step 3
Using a tablespoon, remove the pulp from the eggplant, chop and set aside. Chop mushrooms and bell peppers, peel and chop the garlic cloves and onion. Hold the tomatoes in boiling water so that you can easily peel them. Chop them finely too.
Fry the minced vegetables (mushrooms, tomatoes, bell peppers, onions, garlic) in a pan to fill the prepared halves. After 10 minutes salt and pepper the fried vegetables. Add the eggplant pulp to them and mix.
Step 4
Put the halves of the stuffed eggplant in a baking dish or baking sheet and sprinkle with marjoram and breadcrumbs on top. Bake for 10-15 minutes. Temperature 180-190. Garnish the stuffed eggplant with sliced olives and herbs before serving.
