| Cook Time | 60 minutes |
| Servings |
Ingredients
- 300 gram Minced meat
- 1 piece Onion
- 100 gram Mushrooms champignon
- 1 piece Carrot
- 1 piece Eggplant
- 1 piece Bulgarian pepper
- Red hot pepper to taste
- 3 tablespoons Vegetable oil
- 3 pieces Tomato
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 5 cloves garlic
- Dill to taste
- A mixture of spices ground, to taste
- 1/2 teaspoon Coriander ground
- 2 pieces Bay leaf
Ingredients
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Instructions
- Vegetables and mushrooms wash, clean, dry. Onions cut into thin half-rings, mushrooms (I have mushrooms) large plates.
- Pepper cut into strips, eggplant and carrots, depending on the size, rings or half rings. Garlic cut in half, hot pepper rings.
- In the minced meat, I have pork, put salt, coriander, a mixture of peppers, knead well.
- From minced meat sculpt meatballs the size of a walnut.
- Take a cauldron or pan, a frying pan with a thick bottom, heat, pour oil and fry the meatballs on all sides until Golden on a high heat. Remove the meatballs on a plate.
- In a saucepan, if necessary, add more oil, fry until transparent onions, put the chopped mushrooms and fry on medium heat for 5 minutes.
- Next, lay layers of carrots, peppers, garlic, eggplant. Between the layers put thinly sliced circles of tomatoes. If there are no tomatoes, you can replace the tomatoes in their own juice. I have my own tomatoes, punched with a blender. Put salt, sugar, Bay leaf, chopped dill. Bring to a boil and cook the vegetables with the lid closed over medium heat for 30 minutes.
- Next, put the fried meatballs on top. Bring meatballs in vegetable sauce to readiness for 15 minutes on medium heat.
- The dish is served hot. Bon appetit!
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