Ingredients
3-4 large eggplants
# For the filling:
300 g minced meat
1 onion
500 g mushrooms
# For the sauce:
tomato paste - if bought, not homemade prepared blurs with a little water until desired consistency
garlic
cheese for sprinkling
Photo added on
Photo author
lu4a
Method
Thinly sliced lengthwise eggplant is salting and left to drain from the bitter juice, then bake on a grill pan. The filling is prepared by sauteed chopped onion in a little oil, add the minced meat, followed by the chopped mushrooms. Season with salt and pepper and takes fire in a thick mixture. At the end of each slice of eggplant put spoonful of stuffing and rolls roll, the resulting rolls are arranged in a baking dish, then pour with spiced with garlic, tomato puree and top grate cheese. Bake approximately 30-40 minutes in preheated oven. * The amount of sauce is optional.
Containers:
Difficulty
Average
Tested
1 user
Comments
Very nice recipe, written clearly and specifically explain! Bravo! Just one question - for tomato paste you question, or tomato juice (juice)? Puree so highly concentrated - blurs you? And how much more or less should it be?
I personally digest paste and determine its density, but if bathers should not wash with water malkpo
How you put it - cover rolls or you just pour over?
Well, we prefer them with less sauce, but it is a matter of taste, to me the sauce does not cover them, round them;)
Thank you :)
It is not the fastest dishes, but it is incredibly delicious!