How To Cook Eggplant With Aromatic Filling, Stewed In Tomatoes - Recipe
Author: Nia Rouseberg
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Eggplants with aromatic filling, stewed in tomatoes". Delicious recipe.
Required products :
- 4 eggplants
- 1 clove garlic
- 50 grams of parsley root
- 50 grams of celery
- 1 teaspoon chopped dill and coriander
- 1 tomato
- salt and pepper
Method of preparation :
Peel the aubergines, cut them in half lengthwise and carve the inside. Put the resulting "bowl boats" for 10 minutes in salted water, then remove and squeeze lightly from the liquid.
Finely chop the flesh, garlic root, parsley, celery, dill and coriander. Season with salt, pepper, stir and fry in oil.
Fill the aubergines with the mixture and arrange them in a pan with hot fat. Add the tomatoes that you have previously peeled and finely chopped. Pour a little water (about 150 milliliters) and sprinkle with chopped coriander and dill. Close the container tightly with a lid and let the dish simmer for 5 minutes.
Before serving, pour over the sauce obtained during cooking.
You can eat eggplants both hot and cold.
- Recipes for canning eggplant with peppers
- Original recipes for Baba Ganush
- Summer pot with eggplant, zucchini and tomatoes
- Canned eggplant with carrots, peppers and garlic
Related Articles
- The Power of Honeysuckle: Health Benefits and Recipes
- Fruitskewers in Honey Syrup: Nutritional Benefits and Recipes
- Nutritional Benefits of Fruit Skewers in Honey Syrup: A Delicious and Healthy Recipe
- Nutrition Guide: Fruitskewers in Honey Syrup - Benefits, Recipes, and More
- The Role of Flour in Nutrition: Types, Benefits, and Recipes