Print Recipe
 Vegetable Stuffed Rings "Assorted" Recipe
I saw the recipe with eggplants on the Internet, I wanted to try it with other vegetables, I changed the recipe and adjusted it to my preferences. It turned out very, very tasty!
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas, Special Food Dishes
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Filling:
Vegetables:
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas, Special Food Dishes
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Filling:
Vegetables:
Instructions
  1. Cut the eggplant into 1.5-2 cm thick washers. Cut out the pulp.
    Cut the eggplant into 1.5-2 cm thick washers. Cut out the pulp.
  2. Cut the flesh into small pieces.
    Cut the flesh into small pieces.
  3. Do the same with zucchini, only cut them thinner, no more than 1 cm. The flesh of the squash to add to the pulp of the eggplant. Green bell pepper cut into rings.
    Do the same with zucchini, only cut them thinner, no more than 1 cm. The flesh of the squash to add to the pulp of the eggplant. Green bell pepper cut into rings.
  4. Filling: Add chopped red pepper and green onion to the chopped vegetable pulp.
    Filling: Add chopped red pepper and green onion to the chopped vegetable pulp.
  5. Grated cheese, eggs, flour, black pepper, paprika and mix well.
    Grated cheese, eggs, flour, black pepper, paprika and mix well.
  6. Try, add salt considering the salinity of the cheese and adding mint, Basil and oregano again mix well.
    Try, add salt considering the salinity of the cheese and adding mint, Basil and oregano again mix well.
  7. Fry eggplant rings in well-heated oil on both sides.
    Fry eggplant rings in well-heated oil on both sides.
  8. Place the filling inside level with the edge. Cover with a lid and fry for a couple of minutes over medium heat.
    Place the filling inside level with the edge. Cover with a lid and fry for a couple of minutes over medium heat.
  9. Turn to the other side, cover with a lid and fry for a couple of minutes. Prepare zucchini in the same way.
    Turn to the other side, cover with a lid and fry for a couple of minutes. Prepare zucchini in the same way.
  10. And pepper.
    And pepper.
  11. Serve sprinkled with chopped parsley. Delicious, juicy, very flavorful and moderately piquant! My husband asked what kind of meat I added, when he heard that there was no meat, he was surprised.
    Serve sprinkled with chopped parsley. Delicious, juicy, very flavorful and moderately piquant! My husband asked what kind of meat I added, when he heard that there was no meat, he was surprised.
  12. You can serve it as a side dish, but I will be honest - it is quite an independent satisfying dish.
    You can serve it as a side dish, but I will be honest - it is quite an independent satisfying dish.
  13. Delicious, both hot and cold!
    Delicious, both hot and cold!
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