LOW CALORIE

Eggplants Stuffed with Vegetables

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Eggplants Stuffed with Vegetables

Ingredients

Sugar - to taste
Garlic - 0.2 oz
Wheat Flour - 0.2 oz
Ground Black Pepper - to taste
Tomato Puree - 2.8 oz
Salt - to taste
Vegetable Oil - 2 fl oz
Celery salt - 0.5 oz
White Cabbage - 1.8 oz
Chopped Sage Leaves - 0.5 oz
Carrot - 1.8 oz
Onion - 1.4 oz

Step by Step guide

Step 1

Wash the eggplants, cut them lengthwise, scoop out some of the flesh, rub the insides with salt, and let them sit for a few minutes. Fill the washed eggplants with the stuffing, then place them in a single row on a baking sheet, pour sauce or sour cream over them, and stew in the oven. Once cooked, cool the eggplants and sprinkle with green onions.

Step 2

Finely chop the roots and onion, sauté them in vegetable oil. Mix the finely chopped cabbage, peeled and sliced tomatoes with the sautéed roots and onion, and simmer until half-cooked. Then season with salt and pepper.

Step 3

Sauté the tomato puree or paste with vegetable oil, dilute with broth or water, add finely chopped garlic, toasted flour, salt, pepper, and sugar. Boil for 3-4 minutes.