Ingredients
5 zucchini
3 eggplant
5 onions
3 tomatoes
3 cookies peppers
2 chillies
3 carrots - large
3 potatoes
10 vine leaves
# For the filling:
1 pm .ch. rice.
1/3 cup olive oil
1 tbsp tomato paste
2 cloves garlic
dill, mint, pepper, salt
Photo added on
Photo author
steffanell
Method
All vegetables - carrots, potatoes, onions, zucchini, eggplant and tomatoes carve, eggplant put to stand in salt water, other vegetables are salted. Prepare the filling. The remains of carved vegetable is put in combine operators, add the garlic, tomato paste, 1 cup water and ground to a cream (can be passaged and blender). Fry 1 onion, chopped, half olive oil, add the washed rice, fry for 1 minute and add the vegetable cream, salt, dill, mint, black pepper, stir and take out from the heat. We fill vegetables with rice mixture. Peppers and eggplant blocked by 1-2 folds dolmaschki remaining blocked by a piece of tomato. In pan pour in the rest sunflower oil, 2 cups water salt and arrange loadings vegetable. Cover with aluminum foil. Bake until ready after half an hour subtract fthe oil and doopichame redness of vegetables. To stuffing can be added and mince. Optional can be prepared and topping 400 g of yogurt with 1 tbsp flour, 1 egg, mix well and put on stove to boil until thickened, stirring constantly . Sauce served separately.
Containers:
- Lent Mixed Vegetables dishes
- Vegetarian Stuffed Peppers
- Stuffed zucchini
- Stuffed eggplants
- Main Dishes
- Vegetarian dishes
- Vegetarian rice dishes
- Vegetarian dishes with Mixed Vegetables
- Bulgarian cuisine
- Stuffed potatoes
- Vegan Mixed Vegetables dishes
- Vegan recipes
- Dishes with rice
- Eggplant dishes
- Zucchini dishes
- Capsicum dishes
- Dishes with Onions
Difficulty
Average
Tested
0 users
Comments
ah what a nice tasty pan