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RECIPE AND INGREDIENTS:
4 large and thick eggplants.
Don't cut it too thin.
Add 2 tablespoons of salt to 3 liters of water.
Set aside for 20 minutes.
1 onion.
1 pepper
1 tomato.
1 carrot.
60 ml of vegetable oil.
Fry until soft.
Cook for 1-2 minutes.
Add 1 cup of rice.
1 cup of water. 200ml.
1 teaspoon of salt.
1/2 teaspoon of black pepper.
1/2 teaspoon of thyme.
Cook over low heat for 15 minutes.
Dry the rested eggplants.
50 ml of vegetable oil, a teaspoon of thyme.
Spread it over the eggplant on both sides.
Bake in an oven preheated to 200°C (400°F) until golden brown.
Remove from heat when the water evaporates.
Half a bunch of parsley.
Place a teaspoon of chopped vegetables on the eggplant head.
Wrap carefully.
Insert a toothpick to prevent the roll from opening.
1 teaspoon of tomato paste.
1 teaspoon of tomato paste.
1 teaspoon of salt.
120 ml of water.
Bake in an oven preheated to 200°C (400°F) for 5 minutes.
50 grams of Cheddar cheese.
Bake in an oven preheated to 200°C (400°F) for 5 minutes.
Parsley.
Serve with leftover rice.
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18 сен 2024
