Stuffed eggplant with garlic

Ingredients
1.5 kg small eggplants
800 g canned tomatoes
3 heads of garlic
2 tbsp tomato paste
100 ml sunflower oil
salt, pepper, paprika
2 tbsp basil
1/2 parsley
Method
Eggplants are washed and cut only the stalk (better not to peel them in advance). From all sides of the eggplants in length, make small slits. Peeled garlic cloves and leave purposes. Clean cloves are placed in the slots of eggplants as an eggplant its remit 5-6 cloves (depending on size). In a saucepan heat the oil and fry on all sides already filled eggplants. Fry until soft. Set aside in another court and to the same oil add tomatoes, peeled and crushed. Leave the stove to the issuance of water and add the tomato paste (it contains starch, which will thicken the sauce slightly). Season with salt, pepper, paprika and basil. If it becomes too thick, you can add 1/2 cup water. Eggplants back in the pan over low heat and simmer together with tomato sauce 15-20 minutes. Serve sprinkled with parsley.
Containers:
Difficulty
Easy
Tested
0 users
Author
kapakyga
06 Aug 2010

Comments

Nice recipe, but I know that eggplants separated bitter water that is discarded and this is not so, where is the trick?

it in my small eggplants May not necessarily ...

Kurtni - when aubergines are small in quickly softened. Also if you do soup in a saucepan small eggplants better intervene and there is no empty space at the bottom. So gather 6-7 eggplant and use cord if large I can put only 2.

akva7 - not necessarily bitter water to separate. As far as I am aware it is not harmful ... and so act :) I love a hot, more sizzling dishes can, therefore, appeals to me.

Look what I found information - aubergines contain the substance solanine, which explains the slightly bitter flavor. In overripe solanine is in a greater amount, and may be toxic. When you buy *purple Doctor*, choose young *bombs*. Brownish handle indicates that the fruit is cut off long ago. On the surface of the fresh eggplant no brown spots, it is hard, but the sheet is smooth and shiny. If you are not sure that the eggplant is fresh, just in case it Hold 3 percent brine - thus extract a substantial part of solanine. If you do not like its distinctive bitterness, heed the white eggplants. They will solanine, so this variety has the gentle taste.

I also never strain off aubergines, I like this particular savor. She and the beer is bitter, but many people like it;-) A recipe I really like, bravo!