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Vegetarian Stuffed Eggplant
- 40 dry eggplant
- 1 tea cup green lentils
- 10 tablespoons rice
- 1/2 bunch parsley
- 1/2 bunch fresh dill
- 1 large onion
- 5 large tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon red pepper flakes
- 1 teaspoon dried mint (or fresh mint)
- 1/2 teaspoon ground black pepper
- 1.5 tsp salt
- 1 cup olive oil
- Dry eggplants washed and placed in a pot
- put enough water to cover it cook until slightly softened
- 1 tea cup green lentils boiled in water for 15-20 minutes until the water is filtered and
- Lentil and other interior materials (excluding oil) is deep into a container
- 2 grated tomatoes and mixed into the inside
- To this mixture was added finely chopped parsley and dill
- The filtrate is filled eggplant
- Grated tomatoes into other pots are stacked on the bottom and eggplant filled
- Drizzle olive oil over
- only cooked with tomato juice over a low fire.
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