Stuffed eggplant, peppers and tomatoes

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   Fresh Beef

3. Step 3:

   

   Chop the onion

4. Step 4:

   

   First I make minced meat from fresh beef in a meat grinder. Then I again pass the minced meat through a meat grinder with onions and lamb fat.

5. Step 5:

   

   Finely chop the greens, add it to the minced meat, which I salt and pepper and put it to simmer in a frying pan over low heat until half cooked. The main thing is that the minced meat is juicy and not over-dried. I make a longitudinal incision on the eggplant and pour a little salt into it. I put the eggplants in a bowl for 40 minutes.

7. Step 6:

   

   In Bulgarian peppers, I carefully cut off the lower part, peel the seeds and fill them with ready-made minced meat.

8. Step 7:

   

   I do the same with tomatoes, only I do not throw away the pulp, unlike pepper seeds, but put it in a saucepan where the food will be prepared. While these preparations were going on, it was time to stuff the settled eggplants with meat. A saucepan for cooking eggplant, peppers and tomatoes stuffed with meat will need a wide one.

9. Step 8:

   

   If there is a saucepan in the house, it is better to use it, since all the vegetables need to be laid in one layer on the bottom of the pan. I put the stuffed vegetables on top of the tomato pulp, return the caps cut off from tomatoes and peppers to their place and simmer on low heat for about an hour.

10. Step 9:

    

    Dark beer and homemade pickles are best combined with this meal. Tomatoes will also come in handy. And if there are both in the pantry, then it's fine. This culinary recipe will delight connoisseurs of hearty Oriental cuisine and table communication.