Ingredients
Filling:
- 200 gram Cheese hard
- 3 pieces Chicken eggs
- 1 bunch Green Onion
- 60 gram Flour wheat / Flour
- Salt to taste
- Black pepper to taste
- 0,5 teaspoon Paprika sweet
- 0,5 teaspoon Basil
- Mint to taste
- 1 pinch Oregano
- 150 gram Red sweet pepper
Vegetables:
- 2 pieces Eggplant
- 2 pieces Zucchini
- 1 piece Bulgarian pepper
- 1 teaspoon Parsley
Instructions
- Cut the eggplant into 1.5-2 cm thick washers. Cut out the pulp.
- Cut the flesh into small pieces.
- 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.
- Filling: Add chopped red pepper and green onion to the chopped vegetable pulp.
- Grated cheese, eggs, flour, black pepper, paprika and mix well.
- Try, add salt considering the salinity of the cheese and adding mint, Basil and oregano again mix well.
- Fry eggplant rings in well-heated oil on both sides.
- Place the filling inside level with the edge. Cover with a lid and fry for a couple of minutes over medium heat.
- Turn to the other side, cover with a lid and fry for a couple of minutes. Prepare zucchini in the same way.
- And pepper.
- 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.
- You can serve it as a side dish, but I will be honest - it is quite an independent satisfying dish.
- Delicious, both hot and cold!