And again stuffing aubergines Baked stuffed eggplants - it's a culinary classic! In the process of baking, they are soaked with the juice of the filling, become soft, and the filling, thanks to the abundance of vegetables and the presence of smoked sausage and rice, turns out to be incredibly nutritious and nutritious! Instead of sausage you can use boiled or fried meat, and brown rice replaced with steamed.
Ingredients:- Eggplant 3 pcs.
- Pepper sweet 1 pc.
- Onions 1 pc.
- Carrot 1 pc.
- Tomatoes 2 pcs.
- Cheese hard 250 g
- Rice brown (brown) 0.75 g
- Smoked sausage 150 g
- Fresh dill 10 g
- Salt 2 tsp.
- Pepper black ground 0.5 tsp.
- Olive oil 100 ml
- Step 1 To prepare the baked stuffed eggplant we need brown rice, eggplants, tomatoes, sweet pepper, onions, carrots, hard cheese, olive oil, sausage, dill, salt and black ground pepper.
- Step 2 Eggplant wash, cut along into two parts, cut the inside, a little pulp leaving on the walls and sides to make "boats".
- Step 3 Cut the onions, carrots and sweet peppers into small cubes.
- Step 4 Cut the flesh of the eggplant into small cubes as well. Lightly fry onion, pepper, carrots on olive oil, add chopped dill and eggplant flesh. Slightly fry, having salted to taste.
- Step 5 Add the chopped sausage and the rice pre-cooked in salted water to the fried vegetables. Tomatoes finely chopped and also added to ground meat. Pepper to taste and mix. The filling is ready.
- Step 6 Put the halves of the eggplant in the baking dish, put the stuffing in them. Sprinkle it with olive oil. Cover the form with foil and place in the oven for 30 minutes at 160 ° C.
- Step 7 Grate the cheese on a fine grater. Eat eggplants from the oven, generously sprinkle each "boat" with cheese and bake until it melts. Serve hot.