Eggplant stuffed with rice
Eggplants carve, add salt and gently squeeze. Is steamed in boiling water. Onion stew in the oil with chopped tomatoes. Add rice, pepper, salt and chopped parsley. With a well-stirred mixture was
Eggplants carve, add salt and gently squeeze. Is steamed in boiling water. Onion stew in the oil with chopped tomatoes. Add rice, pepper, salt and chopped parsley. With a well-stirred mixture was
Eggplant cleaned and Wash. Cut into two halves lengthwise and carve 1 cm from the shell. Sprinkled with salt and allowed to drain for 1 hour. Wash, dry and fry. Mushrooms are cleaned, washed in water
Eggplant cleaned from the stalk, carve and deep scratches in several places with a knife. Rub with salt and let stand 1-2 hours. Chop the onion finely and fry in half sunflower oil. Add the red pepper
Eggplants cut in half lengthwise, salted and left to drain. Wipe and lightly fry in sunflower oil - first severed hand. Arrange in pan with a teaspoon of an indentation in center of each piece. Filled
Eggplant cut into half lengthwise, place in boiling salted water and cook for about 10 minutes. Carving is their core. Tomatoes are scalded with boiling water, peel, seeds are crushed, and the rest is
Eggplant cut into halves, carve a spoon, add salt and leave to drain, then slightly zapazhvat part of the fat. In the remaining oil stew chopped onion, then add the red pepper, 1 grated tomato, meat
Eggplant cleaned, as they leave a small portion of the handle. Peel length of 3-4 seats. Add salt and leave for 30 minutes to let the bitter juice, drain and fry on all sides until soft. Once cool, it
Eggplants are washed and cleaned from the seeds. Then immersed for several minutes in boiling, salted water, then drain. Hard-boiled eggs finely and mix with grated cheese and 40 g of melted butter