Eggplants with rice and tomatoes

im30_31199

im30_31199

 

Ingredients:

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

 

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

 

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

 

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

 

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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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