Stuffed eggplant with vegetables and sauce

Submitted by enr on 08 Sep 2010
4 eggplants
1 onion
4 cloves garlic
4 roasted peppers
1 carrot
paprika, salt, oregano, 1 tsp sugar
3 tomatoes
2 eggs
150 g of cheese
Stuffed eggplant with vegetables and sauce
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Peel the eggplants and cut them in two. Then, on each half-groove, so as to obtain a small diamond. Add salt eggplants and wait to drain the bitter juice. Wash them and put them in a buttered baking dish. In each eggplant Spot little sunflower oil and bake for short. After pozapekat and soften them carve and interior add to the stuffing, which is identical to the recipe for a mash-up. Fry onion and other vegetables until golden. They add salt, sugar, 1 tsp red pepper and tomatoes are peeled and grated. To the resulting tomato sauce add the peeled and diced peppers, eggplants inside and parsley. Tampering with oregano to taste better. Fry some more. Then Stuffed Eggplant and doizpichame them for another 15 minutes. Beat the eggs and add the crumbled feta cheese. You should get a thick slurries. On each eggplant topping and put doizpichame. Separately can make bechamel sauce to garnish stuffed eggplants.
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08 Sep 2010


I loved especially the covering medium.