2011-06-18

Stuffed vegetables

Stuffed vegetables
Author:
Category
Snacks
Ingredients
  • 4 elastic tomatoes;
  • 2 medium eggplants;
  • 200 gram cup of boiled rice;
  • a bunch of green onions;
  • egg;
  • a tablespoon of fat mayonnaise (with a slide);
  • 50-70 gr of hard cheese;
  • 30-40 grams of butter and 2 tablespoons of vegetable oil.
This recipe for stuffed vegetables is different from our usual vegetable "glasses" stuffed with minced meat, onions and rice. There is no meat in the recipe. But the taste is very meaty. My husband still couldn’t understand what kind of minced meat I put as a filling? And then I told him about my little culinary trick ...

Recipe for stuffed vegetables


1

How to carefully cut the middle of the vegetables to get "glasses" without holes? We look at the photo: with a thin knife we ​​cut out a cone from the side of the "butt" of the tomato. Carefully scoop out the pulp with a coffee spoon. I took it out with my finger. It's the same with eggplant. I cut the eggplant in half, cut out the middle, and then cleaned it with a knife so that more stuffing could fit;

2

How to give a vegetable dish a meaty taste without meat? Cut the eggplant slices very finely, fry over a good fire, in butter until crusty. This is the secret of the meaty taste of our filling;

3

boiled rice, finely chopped onion, part of the tomato mass (about 50%), which we took out of the tomatoes, mix. Add our fried eggplants, salt and pepper;

4

add egg, mix. We fill the tomato and eggplant cups with the filling;

5

pour vegetable oil into a frying pan or pan, lay out cups, put a teaspoon of mayonnaise-cheese mixture on top of each (three cheese on a fine grater and mix with mayonnaise);

6

pour literally 100 ml of water and put the form with stuffed vegetables in the oven. I baked for 40 minutes at 180 gr.

  • second courses
  • snacks

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