STUFFED EGGPLANT WITH VEGGIES (TURKEY)



  • 4 eggplants
  • 1 cup of boiled green lentils
  • 6-7 mushrooms
  • 1 onion
  • 1 capsicum pepper
  • 2 tablespoons of tomato paste
  • 2 tablespoons of olive oil
  • 8-10 sprigs of parsley
  • 1 teaspoon of salt
  • Black pepper
  • paprika


Wash the eggplants, peel them variegated.

Place them on a baking tray lined with grease-proof paper and roast them in a 392 degree oven.

In a pan, fry the chopped onions with 2 tablespoons of olive oil until they turn brown. Add the chopped mushrooms and capia pepper on it and continue frying.

Lastly, add the green lentils, parsley, tomato paste and spices and remove the mortar from the stove.

Cut the belly of the baked eggplants and fill the mortar into the eggplants.

Prepare tomato paste water and pour it over it, cook it in the oven for 5-6 minutes and serve.

ENJOY YOUR MEAL

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