Eggplants Stuffed with Vegetables
Main Dishes • World
Description
Eggplants Stuffed with Vegetables
Ingredients
- Sugar to taste
- Garlic 0 oz
- Wheat Flour 0 oz
- Ground Black Pepper to taste
- Tomato Puree 5 oz
- Salt to taste
- Vegetable Oil 0 fl oz
- Celery salt 0 oz
- White Cabbage 0 oz
- Chopped Sage Leaves 0 oz
- Carrot 0 oz
- Onion 0 oz
Step-by-Step Guide
Step 1
Wash the eggplants, cut them lengthwise, scoop out some of the flesh, rub the insides with salt, and let them sit for a few minutes. Fill the washed eggplants with the stuffing, then place them in a single row on a baking sheet, pour sauce or sour cream over them, and stew in the oven. Once cooked, cool the eggplants and sprinkle with green onions.
Step 2
Finely chop the roots and onion, sauté them in vegetable oil. Mix the finely chopped cabbage, peeled and sliced tomatoes with the sautéed roots and onion, and simmer until half-cooked. Then season with salt and pepper.
Step 3
Sauté the tomato puree or paste with vegetable oil, dilute with broth or water, add finely chopped garlic, toasted flour, salt, pepper, and sugar. Boil for 3-4 minutes.
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