How to cook delicious stuffed eggplant

You will need
  • - 2 eggplants
  • - 3 pcs. onions
  • - 2 pcs. bell pepper
  • - 5 tomatoes
  • - 1 bunch of greens
  • - 70 ml of vegetable oil
  • - salt, pepper to taste
  • - 5-10 cloves of garlic
First, in the eggplant make a deep cut-pocket. Cross the strip across the cross. Salt well outside and inside, leave for half an hour to release bitterness.
Rinse the eggplants, wipe and fry in vegetable oil on all sides until golden brown.
Chop the onion and garlic and lightly fry in vegetable oil.
Scald and peel the tomatoes. Cut into pieces.
Bulgarian pepper cut into pieces, fry until half cooked. At the end add the tomatoes and fry for another couple of minutes.
Combine onion, garlic, bell pepper, tomatoes and chopped greens. Add salt, pepper to taste.
In the pockets of eggplant, put half the filling. Put the second half of the filling on the bottom of the heat-resistant dishes, stuffed eggplants on top, cover with a lid or foil.
Put in the oven heated to 180 degrees and bake for 30-40 minutes.

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