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Stuffed Eggplant with Meat

I also love the one with olive oil, but this hot and hot ground beef goes very well. Salad and yogurt on the side.


Stuffed Eggplant with Meat Materials:



-1 bunch of dried aubergines, about 50 pieces, thoroughly washed
-2 large onions, chopped
-3-4 cloves of garlic, finely chopped
-2 cups of baldo rice
-600 grams of minced meat
-5-6 pieces of chop
-1 teaspoon of cumin
-1 teaspoon of black pepper
-1/2 teaspoon of cinnamon
-1.5 tablespoons of tomato paste
-1 teaspoon of hot pepper paste
-1 teaspoon salt
-5-6 tablespoons of olive oil


Stuffed Eggplant with Meat Sauce:


-1 tablespoon of butter
-3 cups of broth
-1 teaspoon of tomato paste

Stuffed Eggplant with Meat Fabrication:

You boil the washed eggplants in boiling water for 15-20 minutes. When you dip your nail into the eggplant, it should go into it at the end of this period. Then, you strain the water of the dry stuffed eggplants with the help of a strainer.

-You seal the cutlets in a pressure cooker on both sides.
-You mix all the ingredients in a bowl, except the cutlet and sauce ingredients. If you like your stuffed a little sour, you can add 2 tablespoons of pomegranate syrup to the stuffing.

-You put the stuffed eggplants on the cutlets in the pressure cooker tightly so that they cover each other slightly.
-For the sauce in a separate pot, you lightly fry the tomato paste in butter until it smells good, put the broth on it and bring it to a boil. You pour it over the dolmas and turn a plate upside down on the dolmas.
-After boiling, you close the lid of the pressure cooker, reduce the bottom of the pot and cook for 30 minutes.
-You can enjoy the stuffed meats after resting in the pressure cooker.

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