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Eggplants and stuffed peppers

  • 2 eggplants
  • 3 peppers
  • 100 g of boiled rice
  • 1 onion
  • 1 pepper
  • 150 gr turkey pie
  • salt, pepper, paprika, delicate
  • 50 gr cheese
  • Cherry tomatoes
  • 1 or
  • S.O.S:
  • 125 gr sour cream
  • 1/2 clove of garlic
  • salt
  • dill

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Stuffed eggplant and peppers:

Cut the eggplant in half lengthwise, dig out the core, salt and set aside. The peppers are also cut in half and cleaned of seeds.
Cook the onion and pepper in a little oil, add the diced pastrami, then the eggplant core. Season, and when ready mix with boiled rice. Allow to cool, then mix with the raw egg. Fill the eggplant and peppers with the rice mixture, sprinkle grated cheese on top and place halves of cherry tomatoes. Arrange in a yena bowl in which then pour a cup of water and bake for about an hour. I served it with sour cream sauce with garlic and dill.