Eggplants with rice and tomatoes





eggplant 8 pieces
tomatoes 6 pieces
onion 3 head
Figure Round 3 Art. spoons
sunflower oil 6 Art. spoons
Savory 2 sprigs
ground black pepper to taste
salt to taste



Each eggplant, cut the stalk, make a longitudinal incision length of 3-4 cm.



Boil the rice in salted water until soft, drain the water. Figure a little salt and pepper. Eggplants fill with rice.


Stuffed eggplant fry on both sides in butter and put in one row in a shallow pan or saucepan, close to each other.


Onions chop, fry in the remaining oil until svetlozolotistogo color, then put on the eggplant. On top lay the tomatoes, previously peeled and cut into thin slices. Pour 1/4 cup of water, simmer on low heat, covered for 15-20 minutes. Just before ready to add finely chopped savory, dosolit. If necessary Serve eggplant hot.

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