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Dry Stuffed Eggplant
- 16 dry eggplant
- Half kg of medium-fat meat
- 2 onions
- 5 cloves garlic
- 1 cup rice Osmancik
- ½ cup bulgur
- ½ cup green lentils
- 2 tablespoons tomato paste
- 1 tablespoon hot pepper sauce
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate
- 2 tbsp sunflower oil
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon sumac
- 1 teaspoon dried mint
- For the sauce:
- 1 tablespoon tomato paste
- 2 tablespoons butter
- 2 tablespoons water
- Boil dry eggplant in hot water for 1-2 minutes.
- for interior materials, soak lentils in water the night before.
- Chop the onion.
- Rice, wheat, meat, lentils, mix all the other ingredients.
- Fill a large pot directory into the softened eggplant.
- Bake for about 40 minutes over low heat a cup of water Stir in closing the door.
- For the sauce, melt the butter.
- Stir in tomato paste and water and cook a few minutes.
- taken into serving dish.
- Place the stuffed hot service on the structure.
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