Istanbul eggplant
250 g eggplant
50 g onions
100 g tomato
50 g olive oil
40 g carrots
40 g celery root
40 g sweet peppers
clove of garlic
5 g parsley
thyme, ground black pepper, salt.
Cut the eggplants into longitudinal halves, cut the pulp 0.5 cm from the peel and, without taking it out, put the vegetables in cold, slightly salted water so that they lose bitterness. Then fry in oil. Simmer carrots and celery in water until half-ready and cut into small cubes. Bake peppers, peel and seeds, finely chop and mix with carrots. Passion finely chopped onion, add chopped vegetables, sliced tomatoes, parsley, mashed garlic, thyme, ground black pepper, salt and mix everything. Finely chop the pulp taken from each half of the eggplant and add to the vegetables. Fill the eggplants with the resulting minced meat, put on a greased baking sheet or pan, cover each half with a slice of tomato and bake in the oven for 15-20 minutes.
Serve cold.
250 g eggplant
50 g onions
100 g tomato
50 g olive oil
40 g carrots
40 g celery root
40 g sweet peppers
clove of garlic
5 g parsley
thyme, ground black pepper, salt.
Cut the eggplants into longitudinal halves, cut the pulp 0.5 cm from the peel and, without taking it out, put the vegetables in cold, slightly salted water so that they lose bitterness. Then fry in oil. Simmer carrots and celery in water until half-ready and cut into small cubes. Bake peppers, peel and seeds, finely chop and mix with carrots. Passion finely chopped onion, add chopped vegetables, sliced tomatoes, parsley, mashed garlic, thyme, ground black pepper, salt and mix everything. Finely chop the pulp taken from each half of the eggplant and add to the vegetables. Fill the eggplants with the resulting minced meat, put on a greased baking sheet or pan, cover each half with a slice of tomato and bake in the oven for 15-20 minutes.
Serve cold.
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