Ingredients:
- Aubergines 600 g
- Vegetable oil 100 g
- Carrot 80 g
- Celery root 90 g,
- Tomatoes 200 g
- Onions 100 g
- 10 g garlic,
- Parsley 15 g
- Salt to taste.
Preparation :
Eggplants cut into halves and gently separate the flesh from skin with a knife. Onions cut into cubes and spasserovat in butter, then add chopped garlic, carrots, cooked celery root, eggplant pulp, salt and mix thoroughly.
Received vegetables with minced meat filling eggplant halves and put them on a pan smeared with oil.
At eggplant lay a slice of tomato and sprinkle of chopped greens.
Bake in oven for 20 minutes.
- Aubergines 600 g
- Vegetable oil 100 g
- Carrot 80 g
- Celery root 90 g,
- Tomatoes 200 g
- Onions 100 g
- 10 g garlic,
- Parsley 15 g
- Salt to taste.
Preparation :
Eggplants cut into halves and gently separate the flesh from skin with a knife. Onions cut into cubes and spasserovat in butter, then add chopped garlic, carrots, cooked celery root, eggplant pulp, salt and mix thoroughly.
Received vegetables with minced meat filling eggplant halves and put them on a pan smeared with oil.
At eggplant lay a slice of tomato and sprinkle of chopped greens.
Bake in oven for 20 minutes.
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