Vanata umpluta

O reteta ce isi are originele in bucataria turceasca, turcii iubesc vinetele si le gatesc in peste 40 de feluri!! Sa incercam si noi unul dintre ele, sunt convinsa ca o sa va placa! Vinete umplute:

Vanata umpluta

Ingrediente:
- 4 vinete;
- 1 ardei rosu;
- 1 ardei verde;
- 4 rosii coapte;
- 3 cepe;
- 4-5 catei de usturoi;
- patrunjel;
- cateva frunze de menta;
- ulei de masline 50-75 ml(mergem pe varianta mai light!);
- un varf de scortisoasa;
- un varf de chimen(optional);
- sare si piper;
- zahar(dupa gust)

Taiem vinetele in doua, o bucata mai groasa, o scobim cu grija sa ramana si pulpa nu numai coaja! Taiem bucati ce am scobit din vinete. De asemeni taiem in cubulete mari ardeiul, rosiile(decojite) iar ceapa si usturoiul in cubulete fine. Punem 3/4 din uleiul de masline la incins intr-o tigaie iar cu restul ungem vinetele si le introducem in cuptor. In tigaie punem la inceput ceapa, dupa 3-4 minute vinetele, ardeiul si usturoiul iar spre final rosiile si condimentele(sare, piper, chimen, scortisoara, zahar, menta si patrunjel). Dupa cateva minute umplutura este gata. scoateti vinetele din cuptor si umpleti-le din abundenta.
Introduceti-le in cuptor pentru 45 minute la 150-160 grade.
Nu va lasati tentati sa puneti mozzaela, parmezan sau alte minuni, este extraordinar de buna asa simpla.
Se serveste fie calda, fie rece(eu zic ca este mai buna rece dupa 3-4 ore de la momentul gatirii).
Popfta buna!


A recipe that has its origins in Turkish cuisine, Turkish love eggplants and cook them over 40 ways! We try one of them, I am convinced that you'll like it!

Stuffed eggplant:

Ingredients:

- 4 eggplant;

- 1 red pepper;

- 1 green pepper;

- 4 ripe tomatoes;

- 3 onions;

- 4-5 cloves of garlic;

- Parsley;

- A few leaves of mint;

- 50-75 ml olive oil (go on  light!)

- A pinch of cinnamon;

- A pinch of cumin (optional);

- Salt and pepper;

- Sugar (to taste)

Cut eggplant in half, with a thicker piece,  carefully carve. Cut the scooped pieces of eggplant. Also cut in large dice peppers, tomatoes (peeled) and diced onion and garlic fine. Put 3/4 of the olive oil in a pan and brush with remaining oil the eggplant and put them in the oven. We started onion to pan after 3-4 minutes eggplants, peppers and garlic and tomatoes and spices to the end (salt, pepper, cumin, cinnamon, sugar, mint and parsley). After a few minutes filling is ready. Remove the eggplants from the oven and fill in abundance.

Put them in the oven for 45 minutes at 150-160 degrees.

Do not get tempted to put mozzaela, parmesan and other wonders, is extremely good so simple.

Serve either hot or cold (I think it's better cold after 3-4 hours of cooking time).
Bon appetite!