- 10 small eggplants (pajamas peeled)
- 450 grams of meat (lamb or medium-fat veal)
- 3 onions (edible)
- 5 peppers
- 2 cloves garlic
- 2 tomatoes (grated)
- 1 tablespoon tomato sauce
- 1 tea spoon salt (can be reduced or increased)
- 1 teaspoon black pepper
- 4 cups of oil (use 2 tablespoons to cook the mortar)
- 1/2 bunch of parsley
- 10 pieces of pepper
- 4 tomatoes
How is it prepared?
Keep your pajamas stripped eggplants in lemon and salt water.
Thoroughly dry the eggplants and fry them in hot oil.
Warm up a large pan to prepare the haricot.
After the onion and peppers are softened with oil, add the meat and cook the meat water until it is pulled.
Add garlic, tomato rinds, shrimp, salt and black pepper, then cook for 5 minutes and remove from the heat.
Place the eggplants in the oven tray or in the ground and open the slit in the middle with the help of a knife.
Place the fried eggplant in the eggplant.
After placing pepper and tomato slices on them, cook them in a controlled manner until they are red for about 35 minutes at 180 degrees.
Before serving, you can sprinkle parsley in piles or in leaves.