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How to cook stuffed eggplant

You will need
  • - 600 g of eggplants
  • - 2 carrots
  • - 1 parsley root
  • - 1 onion head
  • - 2 tomatoes
  • - 300 g minced meat
  • - 4 tbsp. spoons of vegetable oil
  • - 4 teaspoons of sugar
  • - salt and herbs to taste
Cut the thoroughly washed eggplants in half length and remove the core with the grains.
Fry minced meat with finely chopped onions. After the meat is half cooked, add grated carrots, parsley root. Stew until tender.
Add tomato flesh, salt, sugar and simmer for another 4 minutes in a pan to the filling. Put the stuffing, leaving the broth in the pan.
Cut the eggplants on thin layers. Spread stuffing on them and wrap.
Fold the rolls in the pan in the broth and simmer until full eggplant.

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