John Myers
Ingredients for 4 servings:
- 8 m.-large eggplant(s) or other vegetables
- 1 can of tomatoes, chopped
- 30 g butter
- 80 g onion(s), chopped
- 1 clove(s) garlic, crushed
- some salt and pepper from the mill
- 1 pinch(s) of sugar
- 1 tsp parsley, chopped
- 1 tsp dill, chopped
- 1 tbsp mint, fresh
- 50 g onion(s), finely diced
- 2 tomatoes, peeled, diced
- 2 tomatoes, sliced
- 100 g rice, cooked
- 250 g minced lamb
- 2 egg yolks
- 2 tbsp dill
- 1 tbsp parsley, chopped
- 1 tbsp mint, chopped
- 1 garlic clove(s), crushed
- 2 tsp sweet paprika powder
- some salt and pepper
- 20 g butter
- 100 ml water
- 20 g butter for butter flakes
- ⅛ liter vegetable broth, hot
- 60 g cheese (Kasar peyniri or other cheese), coarsely grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
stuffed eggplants, also tastes good with zucchini, peppers or onions
For the sauce, melt the butter, sauté the onions and garlic in it. Add the tomatoes, season, and simmer for 15 minutes, adding the herbs during the last 5 minutes. Wash the eggplants and halve them lengthwise. Hollow out the holes with a spoon to leave a thin outer shell. For the filling, mix all ingredients up to and including the water (without the sliced tomatoes) and season to taste. Fill the halves with the filling, press down gently, and place in an ovenproof dish. Top with the tomato slices. Pour in the hot vegetable stock and scatter the butter over it. Bake in a preheated oven at 200°C for about 25 minutes. Sprinkle with cheese after 10 minutes. Serve with the tomato sauce.
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