Bonapeti.com»Recipes»Vegetable Dishes»Stuffed Eggplants»Stuffed Eggplants with Carrots, Peppers, Tomatoes

Stuffed Eggplants with Carrots, Peppers, Tomatoes

SilviaSilvia
Novice
634
Topato
Translated by
Topato
Stuffed Eggplants with Carrots, Peppers, Tomatoes
Image: Juliya
2 / 3
18/09/2017
Favorites
Cook
Add
Report
Preparation
30 min.
Cooking
60 min.
Тotal
90 min.
Servings
4
"A fantastic lunch idea that even sworn vegans and vegetarians can take advantage of."

Ingredients

  • eggplants - 2
  • onions - 4 heads
  • carrots - 4
  • peppers - 2 red + 2 green
  • tomatoes - 3 - 4
  • garlic - 5 cloves
  • bay leaf
  • black pepper
  • allspice - grains
  • parsley - 1/2 bunch
measures

How to make

Dig out the insides of the eggplants, set them aside, sprinkle the eggplants with salt and leave them for 1 hour, then rinse and dry them.

Separately, fry the finely chopped onions and finely chopped carrots. Once they soften, add the chopped peppers and insides of the eggplants.

Pour in a little warm water and saute, while also adding the bay leaf, black pepper, allspice and slices of garlic, chopped parsley and finely chopped tomatoes. Cook until ready.

In a tray, arrange the eggplants, fill them with the mixture, pour on 2 cups water and bake at 430°F (220 °C) until the eggplants are cooked.

Serve with lemon or whatever else you like instead - I garnished them with mashed potatoes.

Rating

5
51
40
30
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest