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Dry Stuffed Eggplant

Dry Stuffed Eggplant

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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


Directions
  1. Boil dry eggplant in hot water for 1-2 minutes.
  2. for interior materials, soak lentils in water the night before.
  3. Chop the onion.
  4. Rice, wheat, meat, lentils, mix all the other ingredients.
  5. Fill a large pot directory into the softened eggplant.
  6. Bake for about 40 minutes over low heat a cup of water Stir in closing the door.
  7. For the sauce, melt the butter.
  8. Stir in tomato paste and water and cook a few minutes.
  9. taken into serving dish.
  10. Place the stuffed hot service on the structure.
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