3 stuffed vegetable recipes from different countries. Make the most of it! | Food

[ad_1]

Stuffed Tomatoes – Oriental Accent [19659003] Tomatoes are also commonly used in the preparation of stuffed vegetables, according to V.Juodkazienė, this dish is very popular in the Middle East.

"Turkey is one of the countries where tomatoes are filled with traditional cuisine. They are also popular in Iran and Azerbaijan. Here, as in Turkey, the stuffing is commonly used for beef, "says a specialist

The recipes of these countries, according to a food expert, are distinguished by the abundance of spices, which give dishes a very expressive aroma. "Cinnamon, parsley, even mint – it's just a part of additives that create an exceptional taste of dishes," observes V.Juodkazienė.

Turkish tomatoes

Ingredients:

• 6 c. spoon olive oil
• 1 large onion, finely chopped
• 1.25 cup of rice rolled,
• salt to taste,
• black pepper to taste,
• 2 teaspoons. spoon sugar
• 3 tbsp. a spoon of cedar nuts
• 3 tbsp. spoon dried currants or raisins
• 1 large finely chopped tomato without skin;
• 1 teaspoon. cinnamon spoon
• 0.5 teaspoons. spoonful of pepper;
• 2 c. spoon fresh mint leaves, finely chopped
• 2 tbsp. finely chopped dill spoon
• 2 tbsp. a parsley spoon;
• a little lemon juice
• 24 small tomatoes

Production:

1. Grill 3 tablespoons of oil in the pan and cook the chopped onions until they are tender. Add the rice and stir. Add 500 ml of water, add salt, pepper and sugar. Mix well and simmer for about 20 minutes until the rice overflows.

2. Stir in cedar nuts, raisins or raisins, tomato, cinnamon, flavored pepper, mint, pepper, parsley, lemon juice and remaining oil. olive.

3. Preheat the oven to 190 degrees.

4. Cut the top of the tomatoes, remove the seeds and peel. Fill the prepared tomatoes with the filling.

5. Place the stuffed tomatoes in a large baking sheet and call the oven until the tomatoes are tender (about 15 minutes). If you notice tomatoes falling during cooking, remove them immediately from the oven.

6.

Picture of Marius Žicius / Stuffed tomatoes

Stuffed eggplants popular in Italy

Although eggplants are very popular in Turkey, they do not like it less. vegetable. and the Italians. A food expert notes that stuffed eggplants are a common dish in many local restaurants.

"Many nations prepare stuffed eggplants, Lithuanians too. Nevertheless, countries in the Middle East and Italy have greatly improved the variations of these revenues. In Rome, eggplants are usually stuffed with mozzarella cheese, and in the south of Italy – minced meat, – V.Juodkazienė.

Aubergine stuffed with Italian [19659004] Ingredients:

• 2 medium eggplants [19659008] 2 tbsp olive oil spoon
• 1 large onion
• 4 heads of garlic
• 12 tomato strawberries semi-cherries
• 50 g of boneless green olive
• a handful of fresh basil leaflets
• 125 g of mozzarella
• a handful of dried Baton crumbs

Production:

1. Preheat the oven to 200 degrees

2. Chop the onions, garlic, olives and basil leaves, and shake the mozzarella with a piece of dice

. Eggplants lengthwise and slide them in. Then spray them with olive oil and season with salt .Place prepared eggplant in the mold, cover the plate and bake for about 20 minutes.

4. By chopping the eggplant, shred their flesh and place them in the back.

5. Heat the butter in the pan, add the onions and cook until they are softened. Then add the eggplant bark and cook even more. Then add the garlic and cherry tomatoes and cook for a few more minutes. Stir in olives, basil, mozzarella and a little salt.

6. Once the eggplants already softened, remove them from the oven and reduce the heat to 180 degrees. Place the stuffing in the fine aubergine and sprinkle with buttercrumbs.

123RF.com Photo / Eggplants

8. Bake for 20 minutes until cheese is melted, and Baton crumbs are round. Serve with a fresh salad.