/ / Eggplant Recipe in Istanbul

Eggplant Recipe in Istanbul

  • Eggplant - 250 Grams
  • Onion - 50 Grams
  • Tomatoes - 100 Grams
  • Carrots - 40 Grams
  • Olive oil - 50 grams
  • Celery root - 40 Grams
  • Sweet peppers - 40 Grams
  • Garlic - 1 tooth
  • Parsley - - To taste
  • Pepper ground black - - To taste
  • Thyme - - To taste
  • Salt - - To taste

Eggplant cut into longitudinal halves. We cut the flesh and, without taking it out, put the vegetables in cold, slightly salted water. We do this so that the eggplant will lose bitterness. Then we take out the eggplant from the eggplant and finely chop it. Now put peppers baked for 15 min. When it is ready, remove the skin from it, remove the seeds, cut. Carrots and celery are cooked in water until half-finished, then cut into small cubes. Cut finely onion, pass it in sunflower oil until it is transparent. We add in it pre-cut vegetables - carrots, peppers and celery. After five minutes, we also add sliced ​​tomatoes, parsley greens, mashed garlic, thyme, black ground pepper, salt, eggplant flesh. All the fry for another 5 minutes, stirring constantly. We take empty eggplants, fill them with the received vegetable mince, spread on a greased baking sheet. Each half is covered with a slice of tomato and bake in the oven for 15-20 minutes. The prepared dish is cooled and served cold.

Servings: 3

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