Stuffed eggplants are perfect for both the dinner table and the festive table. This dish turns out to be very beautiful, aromatic and tasty. To prepare it, you will need the simplest products and not very much time.
Ingredients:
- 3 onions;
- 2 ripe tomatoes;
- 3 eggplants and 3 bell peppers (green);
- 4 cloves of garlic;
- 8 tablespoons olive oil;
- 200 g of water;
- ½ tsp sugar;
- Parsley;
- Salt.
Preparation:
- First you need to prepare the eggplant. To do this, rinse them and cut off strips of skin with a sharp knife. The width of the strips should be the same, approximately 10 mm. Then you need to make a sufficiently long and deep cut in one of the strips.
- Dissolve a little salt in a container with cold clean water and dip the prepared eggplants into it for at least 40 minutes. Then the vegetables will need to be removed from the water and allowed to dry.
- Vegetable oil is poured into the pan, and it is put on fire. After the oil has warmed up, you can start frying the eggplant. Fry them on all sides until golden brown. This usually takes 5 to 7 minutes.
- Then the vegetables are folded on a paper napkin to drain the excess oil.
- The tomatoes are washed and cut into small wedges. Onions and garlic are peeled and cut into small cubes. Oil is poured into a separate pan and garlic and onions are poured there. They are fried almost until tender. Then pour the tomatoes into the pan and add sugar and salt. The resulting mass must be extinguished for no more than 2 minutes.
- The cuts made in the eggplant should be carefully filled with the resulting vegetable filling. Then take a non-stick container and fold the stuffed vegetables into it.
- On top of each eggplant, place bell peppers, peeled and cut into 2 halves. Pour water into the container and put on fire. After boiling, vegetables should be stewed over low heat for literally 5 minutes.
Fragrant and incredibly tasty stuffed eggplant is ready. Once laid out on plates, do not forget to sprinkle them on top with fresh, chopped herbs.
