Top 10 Ancient Vegetarian Recipes
Photo by http://www.vegetarianplate.com/
1. Stuffed Eggplants (Egypt)
4 teaspoons of olive oil
400 g of peeled tomatoes
4 teaspoons of chopped parsley
2 finely chopped shallots
2 teaspoons of tomato paste
4 finely chopped cloves of garlic
Salt and freshly ground pepper
100 g of peeled peppers
Marjoram and thyme sprigs.
Cut the eggplant 3 cm from the bottom. Use the spoon to scoop out the middle, leaving 2 cm around the edges. Place on greased pan and bake in the oven, at 180 ° C for 30 minutes.
Heat the oil and fry onion. Stir in garlic and tomato paste, stir. Then add the peeled tomatoes and cook for 20 minutes. Finally, add the parsley and season with salt and pepper.
Take the eggplant, open it and fill it with tomato sauce. Cut peppers into strips and put over the top. Close eggplant and pour the rest of the tomato sauce on them. Return to oven and bake for 40 minutes. Serve decorated with sprigs of marjoram and thyme.