Print Recipe
 Eggplant and Pepper in Celery Sauce Recipe
Juicy and delicious, filled with eggplant and sweet pepper filling. And all this is baked in the oven in celery sauce. Very tasty!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Main:
For the filling:
For the sauce:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Main:
For the filling:
For the sauce:
Instructions
  1. Roll out the eggplant with a rolling pin until soft.
    Roll out the eggplant with a rolling pin until soft.
  2. Cut off the tails and increase the hole. Pulp after rolling, like cotton wool.
    Cut off the tails and increase the hole. Pulp after rolling, like cotton wool.
  3. Fill the eggplant with hot tap water and add salt (2 tbsp).
    Fill the eggplant with hot tap water and add salt (2 tbsp).
  4. Cover the eggplant with a plate and leave for 1 hour, or 2. This time, I bought not very successful eggplants, so I decided to keep them longer in salt water, they will be less bitter.
    Cover the eggplant with a plate and leave for 1 hour, or 2. This time, I bought not very successful eggplants, so I decided to keep them longer in salt water, they will be less bitter.
  5. Rice is washed, filled with warm water and left for 1 hour. Then wash again and boil in salted water until ready.
    Rice is washed, filled with warm water and left for 1 hour. Then wash again and boil in salted water until ready.
  6. After salting, wash the eggplant. We cut off the tails of sweet pepper. Eggplant and peppers are cleaned from the seed.
    After salting, wash the eggplant. We cut off the tails of sweet pepper. Eggplant and peppers are cleaned from the seed.
  7. Prepare the filling. Peeled and chopped: garlic and hot pepper, fry in vegetable oil (3 tablespoons) until fragrant. Then we remove the vegetables and leave the oil.
    Prepare the filling. Peeled and chopped: garlic and hot pepper, fry in vegetable oil (3 tablespoons) until fragrant. Then we remove the vegetables and leave the oil.
  8. In garlic oil, fry the peeled and diced onion (2 PCs) until transparent.
    In garlic oil, fry the peeled and diced onion (2 PCs) until transparent.
  9. Add a piece of butter, diced sweet pepper (1 piece) and tomatoes (2 pieces), simmer until tender.
    Add a piece of butter, diced sweet pepper (1 piece) and tomatoes (2 pieces), simmer until tender.
  10. Put it in a large bowl: rice without water, fry, dry and ground seasoning and chopped herbs (3 tbsp), mix.
    Put it in a large bowl: rice without water, fry, dry and ground seasoning and chopped herbs (3 tbsp), mix.
  11. Instead of salt, I add soy sauce ("light") and stir. The filling is ready!
    Instead of salt, I add soy sauce ("light") and stir. The filling is ready!
  12. Fill the eggplant and sweet pepper filling. The remaining filling, evenly spread in a baking dish.
    Fill the eggplant and sweet pepper filling. The remaining filling, evenly spread in a baking dish.
  13. Prepare the sauce. In the bowl of a blender, put pieces of chopped celery, a little hot pepper and a clove of garlic. Add 50 ml of boiled water, mix and grind with a blender until smooth.
    Prepare the sauce. In the bowl of a blender, put pieces of chopped celery, a little hot pepper and a clove of garlic. Add 50 ml of boiled water, mix and grind with a blender until smooth.
  14. Add 200 ml of water, tomato ketchup and sour cream, salt and pepper, whisk the sauce with a whisk. The sauce is ready!
    Add 200 ml of water, tomato ketchup and sour cream, salt and pepper, whisk the sauce with a whisk. The sauce is ready!
  15. In a baking dish for rice filling, spread the vegetables. Carefully prick the top of the skins (vegetables) with a sharp knife to release steam and make the finished vegetables juicy.
    In a baking dish for rice filling, spread the vegetables. Carefully prick the top of the skins (vegetables) with a sharp knife to release steam and make the finished vegetables juicy.
  16. Fill the mold with sauce. It is desirable that the top of the vegetables is not filled. I still have the sauce to serve. Cover the vegetables with foil and send them to the oven preheated to t 180*C for 1 hour.
    Fill the mold with sauce. It is desirable that the top of the vegetables is not filled. I still have the sauce to serve. Cover the vegetables with foil and send them to the oven preheated to t 180*C for 1 hour.
  17. Then remove the foil and bake for another 30 minutes or until the vegetables are ready. The readiness of vegetables can be determined if the eggplant skin is well (gently) pierced with a wooden toothpick. This is a ready-made dish, and what a flavor!
    Then remove the foil and bake for another 30 minutes or until the vegetables are ready. The readiness of vegetables can be determined if the eggplant skin is well (gently) pierced with a wooden toothpick. This is a ready-made dish, and what a flavor!
  18. Cooked vegetables are served as a separate dish with fresh celery sauce.
    Cooked vegetables are served as a separate dish with fresh celery sauce.
  19. Bon Appetit!
    Bon Appetit!
0 0 votes
Article Rating
       

Related posts:

Eggplant Boats with Sauce Filling Recipe Meat Tortilla with Eggplant and Pepper Recipe Baked Pepper Sauce for Pasta Recipe Afghan Eggplant with Yogurt and Garlic Sauce Recipe Eggplant with Meat in Kokinisto Sauce Recipe Pepper Stuffed with Eggplant and Chicken Recipe Couscous with Eggplant and Pepper Recipe Pasta with Tomato Sauce and Pepper Recipe Eggplant Meatballs with Cheese Recipe Stuffed Pepper “Dream” Recipe Pepper Stuffed with Mixed Vegetables and Rice Recipe Side Dish with Zucchini and Pepper Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments