Category
Hot Dishes RecipesHot Vegetable Dish RecipesStuffed Vegetables RecipesAppetizers RecipesVegetarian RecipesVegan RecipesTime
40 min
Serving
3 persons
Calories
188
Eggplant stuffed with vegetables is an unusual appetizer, which turns out very tasty, bright and appetizing. If you like vegetable dishes, then these eggplant tomato and pepper stuffed boats will definitely appeal to you.
Ingredients
- eggplant: 2 piece
- tomatoes: 2 piece
- carrots: 1 piece
- onion: 1 piece
- sweet yellow pepper: 1 piece
- black pepper: 0.5 tsp
- salt: 2 pinch
- olive oil: 3 Tbsp
- dill: 1 tsp (dried)
Metric Conversion
Stages of cooking
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Pre-washed and dried eggplants cut into two parts. Remove from each part of the pulp so that the halves look like boats. Eggplant halves sprinkle with salt and leave for about 20 minutes. During this time, bitterness will go away.
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All the necessary vegetables wash and dry. Clean the carrots, onions and garlic cloves. Grate carrots, cut the onion into small cubes, chop garlic.
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Cut tomatoes into cubes.
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Peeled peppers finely chopped into cubes.
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All vegetables fry in the pan with olive oil for about 10 minutes.
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Wash salt from eggplants halves and dry them.
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Boats fill with filling and place on a baking sheet. The oven is turned on and heated to 180 ° C. Bake stuffed eggplants for 15 minutes.
