- 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 eggplants lose their bitterness. Then we take out the eggplant from the eggplant and finely chop it. Now put the capsicum into 15 baked mines. When it's ready, we remove the peel from it, take out the seeds, cut it. Carrots and celery are cooked in water until half-finished, then cut into small cubes. Cut the onion finely, 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 resulting 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