Containing Aubergines


8 small eggplants length of about 10 cm, 8 cloves garlic, 1 / 2 ch.l. salt 2 st.l. olive oil, 1 head onions medium size onion, 1 salmon medium-sized, 2 Bulgarian pepper, red in color, 1 / 4 cup white wine, 8 tomato varieties, like plums, 1 / 2 cup tomato juice, 1 / 2 cups white rice, 1 / 2 cup wheat cereals petty, semi-ready and chilled, 4 fillets fish anchovy, 1 / 2 cup Zelus by e pitted olives, 1 / 4 cup roasted pine nuts, 1 st.l. fennel, 1 st.l. Gayi fresh oregano, 1 st.l. fresh cumin, 1 st.l. svezhenarublennoy Mint, 1 / 4 ch.l. freshly black pepper, 1 / 2 cup panirovochnyh Lucrezia, 1 / 2 cups Parmesan cheese (roasted in Bottles), 200 grams of olive oil.
Cut eggplants along the same two halves, IRG flesh, which to chop finely and storonku postponed. Finely to chop onions, salmon and very finely-garlic. Clear from the seeds and finely Bulgarian to chop peppers and tomatoes. Phil dried anchovies and towels to chop finely. Olives must be finely damaged hands, not cut! In bolshoy pan frying oil and there polozhirt onion and garlic until translucent obzharivaya their condition. Add the flesh of eggplants, cinnamon, red pepper and Bulgarian fry until they are soft state. There Place rice, white wine and fill prepare for the slow-fire until wine is not isparitsya. Add tomatoes, tomato juice, and boil to slow the flames minutes 10, until all of this begins to stiffen, and the figure is not smegchitsya. Remove pan from fire and put into the mass of anchovy fillets, wheat cereals, olives, dill, hazelnuts, cumin, oregano, thyme, Mint, salt and pepper to taste, interrupting. Prodgotovit oven pre heated it to 190 `C. Not Meinert filled this mass halves aubergines place on lightly lubricated with oil protven. Liberally posypait top breadcrumbs and Parmesan cheese. To prepare dish in the oven about 1 hour, until golden brown. Serve warm.

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