Name: Baked stuffed eggplants in tomato sauce
Yield: 0
Ingredients: Eggplant - 6 PC.; Bulgur - ¼ Art.; Bulb onions - 1 PC.; Minced meat - 300-500 gram; Parsley (greens) - 1 beam; Mixture of peppers - 1 beam; Salt - 1 beam; Tomatoes - 6 PC.; Bouillon - 500 Ml; Bulb onions - 1 PC.; Pine nuts - 3 tbsp; Eggplant - 3 tbsp; Garlic - 3 clove; Salt - 3 clove; Allspice - 3 clove; Sugar - 3 clove

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Ingredients for - Baked stuffed eggplants in tomato sauce

Vegetables

1. Eggplant 6 PC.

2. Bulgur ¼ Art.

3. Bulb onions 1 PC.

4. Minced meat 300-500 gram

5. Parsley (greens) 1 beam

6. Mixture of peppers 1 beam

7. Salt 1 beam

Sauce

1. Tomatoes 6 PC.

2. Bouillon 500 Ml

3. Bulb onions 1 PC.

4. Pine nuts 3 tbsp

5. Eggplant 3 tbsp

6. Garlic 3 clove

7. Salt 3 clove

8. Allspice 3 clove

9. Sugar 3 clove

How to cook deliciously - Baked stuffed eggplants in tomato sauce

1. Stage

Boil bulgur according to the instructions on the package, until half cooked. Cool

2. Stage

Pass the meat through a meat grinder, I had (pork + veal), onion. Add bulgur, chopped parsley, spices, salt. Mix well, beat. Let the meat stand for 30 minutes.

1. Stage. Baked stuffed eggplants in tomato sauce: Pass the meat through a meat grinder, I had (pork + veal), onion. Add bulgur, chopped parsley, spices, salt. Mix well, beat. Let the meat stand for 30 minutes.

3. Stage

Wash the eggplants, cut off the tops, and use a knife and spoon to clean out the insides of the eggplant. Set aside the flesh of the eggplant, it will be needed for the sauce. If your eggplants are bitter, salt them from the inside, turn them over and put them on a rack to drain the excess liquid.

1. Stage. Baked stuffed eggplants in tomato sauce: Wash the eggplants, cut off the tops, and use a knife and spoon to clean out the insides of the eggplant. Set aside the flesh of the eggplant, it will be needed for the sauce. If your eggplants are bitter, salt them from the inside, turn them over and put them on a rack to drain the excess liquid.

4. Stage

Pass the tomatoes through the meat grinder along with half of the eggplant pulp.

5. Stage

Heat vegetable oil in a frying pan. Fry the pine nuts in it until golden, stirring constantly. Transfer to another bowl with a slotted spoon. Dice onion and eggplant flesh (the other half), chop garlic finely. Combine all together and fry in a deep pan until golden. Stir in the pine nuts. Add the broth, tomato and eggplant mixture, salt, sugar and allspice and bring to the boil over low heat.

1. Stage. Baked stuffed eggplants in tomato sauce: Heat vegetable oil in a frying pan. Fry the pine nuts in it until golden, stirring constantly. Transfer to another bowl with a slotted spoon. Dice onion and eggplant flesh (the other half), chop garlic finely. Combine all together and fry in a deep pan until golden. Stir in the pine nuts. Add the broth, tomato and eggplant mixture, salt, sugar and allspice and bring to the boil over low heat.

6. Stage

Fill the eggplants with the minced meat. Place the stuffed eggplants and cut off the tops in a deep mold or frying pan and pour the sauce over them. Braise in the oven until tender. This is about 40 minutes at 180 degrees