Ingredients
Main:
- 3 pieces Eggplant
- 3 pieces Sweet pepper
- 2 tablespoons Salt
For the filling:
- 1 glass Rice
- 2 pieces Onion
- 2 pieces Tomato
- 1 piece Paprika sweet
- 0,5 piece Chili pepper
- 1 clove Garlic
- 2 tablespoons Soy sauce
- 1 bunch Greens coriander, parsley, dill
- 2 pinches Seasoning 1 pinch each: ground coriander, cumin
- 3 tablespoons Vegetable oil
- 20 gram Butter if on a diet, replace with a vegetable
- Salt to taste
- Black pepper to taste
For the sauce:
- 200 gram Celery
- 3 tablespoons Ketchup tomato or tomato paste 2 tbsp.
- Sour cream or homemade mayonnaise, if on a diet - lean mayonnaise
- 250 ml Water hot
- 1 clove Garlic
- Chili pepper to taste
- Salt to taste
Instructions
- Roll out the eggplant with a rolling pin until soft.
- Cut off the tails and increase the hole. Pulp after rolling, like cotton wool.
- Fill the eggplant with hot tap water and add salt (2 tbsp).
- 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.
- Rice is washed, filled with warm water and left for 1 hour. Then wash again and boil in salted water until ready.
- After salting, wash the eggplant. We cut off the tails of sweet pepper. Eggplant and peppers are cleaned from the seed.
- 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.
- In garlic oil, fry the peeled and diced onion (2 PCs) until transparent.
- Add a piece of butter, diced sweet pepper (1 piece) and tomatoes (2 pieces), simmer until tender.
- Put it in a large bowl: rice without water, fry, dry and ground seasoning and chopped herbs (3 tbsp), mix.
- Instead of salt, I add soy sauce ("light") and stir. The filling is ready!
- Fill the eggplant and sweet pepper filling. The remaining filling, evenly spread in a baking dish.
- 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.
- Add 200 ml of water, tomato ketchup and sour cream, salt and pepper, whisk the sauce with a whisk. The sauce is ready!
- 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.
- 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.
- 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!
- Cooked vegetables are served as a separate dish with fresh celery sauce.
- Bon Appetit!