Ingredients :
6 small eggplants
14 oz/400 g ground sirloin
2 onions
3 tablespoons lard
1 lb/500 g tomatoes
1 teaspoon flour
1/2 teaspoon sugar
1 tablespoon mixed chopped parsley and dill
salt
pepper
Procedure :
Remove the stems of the eggplants. Then set to boil for 5-6 minutes in salt water. Remove and keep in cold water until cooled off. Drain well and remove the insides. Do not throw away the insides, but keep in the colander. To the ground meat add finely chopped raw or fried onion, 2 tablespoons of lard, salt, pepper, chopped parsley and dill and the eggplants'insides. Mix well and fill the eggplant shells with this mixture. Fry some finely chopped onion with a tablespoon of lard, add flour, let it turn yellow, then pour the boiled and strained tomatoes over it. Add salt and sugar. Place the eggplants in this sauce, spread some chopped parsley and dill and let simmer, covered, until the liquid is reduced somewhat.
6 small eggplants
14 oz/400 g ground sirloin
2 onions
3 tablespoons lard
1 lb/500 g tomatoes
1 teaspoon flour
1/2 teaspoon sugar
1 tablespoon mixed chopped parsley and dill
salt
pepper
Procedure :
Remove the stems of the eggplants. Then set to boil for 5-6 minutes in salt water. Remove and keep in cold water until cooled off. Drain well and remove the insides. Do not throw away the insides, but keep in the colander. To the ground meat add finely chopped raw or fried onion, 2 tablespoons of lard, salt, pepper, chopped parsley and dill and the eggplants'insides. Mix well and fill the eggplant shells with this mixture. Fry some finely chopped onion with a tablespoon of lard, add flour, let it turn yellow, then pour the boiled and strained tomatoes over it. Add salt and sugar. Place the eggplants in this sauce, spread some chopped parsley and dill and let simmer, covered, until the liquid is reduced somewhat.
No comments:
Post a Comment