Eggplant
Description
The recipe won't take much time. This perfect low-calorie and incredibly delicious dish will surely appeal to those who watch their diet. You can serve it with sour cream or thick yogurt, kefir with herbs, or other sauces. Remember that eggplant should be served only hot. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can optionally add other seasonings and spices to the filling.
- 2
Step 2
Peel and rinse the onion, then grate it on a fine grater into a paste. Add salt and ground black pepper, mix the paste, and transfer it to a frying pan with vegetable oil. Fry for 5–7 minutes until golden brown.
- 3
Step 3
Wash the vegetables in water. Trim the stems off the eggplants and cut them in half. Remove the seeds from the peppers and rinse. Cut out the green cores from the tomatoes and remove the pulp, leaving the vegetables hollow.
- 4
Step 4
Pour a little vegetable oil into a frying pan and place the eggplant halves cut-side down, along with the bell peppers. Fry for about 10 minutes.
- 5
Step 5
Remove the flesh from the eggplants and fill all the vegetables with the prepared stuffing. Place them in a baking dish and pour in water.
- 6
Step 6
Pulverize the extracted tomato pulp and spread it over the vegetables in the baking dish. Preheat the oven and place the dish with the vegetables in it.
- 7
Step 7
Bake for about 40 minutes until the vegetables are tender.
- 8
Step 8
Place the finished dish on plates and serve hot with various sour cream-based sauces.