Stuffed eggplant with vegetables

2 eggplant or zucchini 3-4
# For the filling:
10 black olives
2 pickles
2 cloves garlic
1 large onion
1 carrot
1 tomato (tomato)
100 g mushrooms
200 g cheese
2 eggs
1 tsp margarine
1-2 tbsp olive oil
flour batter
# For the sauce:
1/2 cup yogurt
5-6 sprigs of dill
1 clove garlic
Onions, carrots, pickles, olives and garlic finely, mushrooms - chunks. Eggs are cooked in salted water. Peel and cut into cubes. Onions, garlic and carrot sauté in a pan with a little olive oil. Add mushrooms, olives, pickles and margarine. Baked eggplant, peeled and cut into halves. Less than core carving and add the vegetables with egg and chopped tomato. Received eggplant slices are rolled in flour, add salt and fry in heated sunflower oil. Draining off the fat and place in baking dish. Cover with the filling and sprinkle with plenty of grated cheese. Bake for about 10 minutes in a preheated 200 C oven. Yogurt mixed with chopped fennel stalks and clove of garlic. Serve ready to eggplant. * The recipe can be made with zucchini, eggplants but become more delicious.
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27 Aug 2009