Cooking description:
As soon as the first fresh zucchini, eggplants, tomatoes, peppers and so on appear in the store and on the market, I buy them and cook vegetables stuffed with minced meat at home. In fact, this is an incredibly tasty and juicy dish, for which you can take your favorite vegetables, as well as any spices, there are no special restrictions on the composition. So if you want something juicy and springy, I'll tell you how to cook vegetables stuffed with minced meat, make this dish a must, you and your family will like it.
Purpose: For lunch / For dinner / For a banquet table / Gala dinner
Main Ingredient: Meat / Vegetables / Minced Meat
Dish: Hot dishes / Filled dishes / Stuffed
Ingredients:
- Minced meat - 400 grams (pork + beef)
- Rice - 80 Grams
- Tomatoes - 3 Pieces (2 - for stuffing, 1 - for sauce)
- Green onions - 5 Pieces (2 - in minced meat, 3 - in sauce)
- Hot green pepper - 2-3 pieces
- Eggplant - 2 Pieces (small)
- Garlic - 6 Cloves (3 for the filling, 3 for the sauce)
- Carrots - 2 Pieces
- Fresh basil - 20 grams
- Fresh coriander - 20 grams
- Egg - 1 Piece
- Bay leaf - 2 pieces
- Ground red hot pepper - 0.5-1 Art. spoons (add to taste)
- Coriander - 1 Teaspoon
- Utskho-suneli - 1 teaspoon
- Vegetable oil - 70 Milliliters
- Salt - To taste
Servings: 4
How to cook "Minced Vegetables"
For the filling, we put minced meat in a bowl, add rice, an egg, chopped garlic (3 cloves), coriander, red pepper, utskho-suneli and salt to taste. Mix all ingredients thoroughly.
Chop the basil, green coriander and onion finely, add to the minced meat, mix everything again - the filling is ready.
Now we take the vegetables that we are going to stuff, in our case, these are two tomatoes and eggplants. Cut off the top from the tomatoes, cut the eggplants lengthwise, carefully remove the pulp from the vegetables with a spoon.
In a thick-walled saucepan (or frying pan), heat the vegetable oil and put the carrots, chopped into bars, chopped green onions, and eggplant pulp into cubes. Fry everything over medium heat for 7-8 minutes, stirring occasionally.
Chop the remaining tomato and tomato pulp finely, put everything in a saucepan with the rest of the vegetables, add chopped garlic and bay leaf. Pour 200 ml of water into a saucepan and simmer vegetables over low heat for about 5 minutes.
While the sauce is being prepared, we fill two tomatoes and eggplants with the stuffing made from minced meat, cover them with the tops cut off before.
Dip the stuffed vegetables into the prepared sauce, add a couple of hot peppers.
We put the pan in an oven preheated to 200 degrees and bake vegetables for 1 hour.
After an hour, the dish should be completely ready; it is best to serve such vegetables, of course, with sour cream or sour cream sauce. Bon appetit, everyone!