Vegetables stuffed with minced meat
Description
As soon as the first fresh zucchini, eggplants, tomatoes, peppers, and so on appear in stores and markets, I buy them and prepare stuffed vegetables with minced meat at home. Actually, this is an incredibly tasty and juicy dish—you can use your favorite vegetables and any spices, as there are no strict limitations on ingredients. So if you're craving something juicy and spring-like, let me tell you how.
Instructions
- 1
Step 1
For the filling, we place the minced meat in a bowl, add rice, egg, minced garlic (3 cloves), coriander, red pepper, fenugreek, and salt to taste. Thoroughly mix all the ingredients.
- 2
Step 2
Finely chop the basil, cilantro, and onion, add them to the filling mixture, and mix everything again—your filling is ready.
- 3
Step 3
Now we take the vegetables we are going to stuff—in our case, two tomatoes and eggplants. We cut off the tops of the tomatoes and slice the eggplants in half lengthwise, then carefully remove the flesh from the vegetables using a spoon.
- 4
Step 4
In a heavy-bottomed pot (or skillet), heat vegetable oil and add carrot cut into sticks, chopped green onion, and eggplant flesh cut into cubes. Fry over medium heat for 7–8 minutes, stirring.
- 5
Step 5
Finely chop the remaining tomato and the tomato pulp, add everything to the pot with the other vegetables, add the minced garlic and bay leaf. Pour 200 ml of water into the pot and simmer the vegetables over low heat for about 5 minutes.
- 6
Step 6
While the sauce is cooking, we fill two tomatoes and eggplants with the prepared meat filling and cover them with the tops we cut off earlier.
- 7
Step 7
Place the stuffed vegetables into the prepared sauce, add a couple of hot peppers.
- 8
Step 8
Place the pot in a preheated oven at 200 degrees and bake the vegetables for 1 hour.
- 9
Step 9
After an hour, the dish should be fully ready. These vegetables are best served with sour cream or a sour cream sauce. Enjoy your meal!