Punjeni patlidzan (Stuffed eggplant)

 

Sastojci: 2 patlidzana (ili 4 manje tikvice), 100g integralnog pirinca + 500-600ml vode, 2 cena belog luka, 50ml pasiranog paradajza, pola kocke za supu, 2 kasike lista persuna (sitno seckanog), 1 kasika lista celera (sitno seckanog), 1 kasicica mediteranskog zacina, 1 parce integralnog, razanog ili jecam hleba, salata.

Priprema:
1) Pripremiti patlidzan – ako pecete u rerni. Oljustiti tikvice. Iseci na pola i izvaditi sredinu. Sacuvati sredinu (semenke su zdrave). Pirinac oprati u nekoliko voda i ocediti. Sargarepu i beli luk oljustiti i iseci na kocke.
2) U serpu sipati vodu, dodati kocku za supu i pustiti da prokljuca. Smanjiti na srednju temperaturu (4). Dodati pirinac, beli luk i mediteranski zacin, na pola poklopiti i kuvati 45 minuta. Dolevati vodu po potrebi. Nakon 15 minuta dodati list celera. Petnaest minuta pred kraj dodati sargarepu i pasirani paradajz. Pet minuta pred kraj dodati list persuna. Skloniti sa sporeta, poklopiti i ostaviti 10 minuta.


3) Pomesati pirinac i sredinu patlidzana ili tikvica.
4) Izdubljen patildzan ili tikvice puniti filom od pirinca.
5) Ako koristiti tikvice peci u prethodno zagrejanoj rerni na 220C 30 minuta, pa smanjiti na 200C i peci jos 30 do 45 minuta.

Napomena: ako nemate pasirani paradajz mozete dodati jedan paradajz isecen na kockice ili u toku kuvanja ili na kraj.

Ingredients: 2 eggplants (or 4 smaller zucchini), 100g wholemeal rice + 500-600ml water, 2 garlic cloves, 50ml tomato paste, half a cube of soup, 2 tablespoons parsley leaves (finely chopped), 1 tablespoon celery leaves ), 1 teaspoon of mediterranean spice, 1 slice of wholemeal, rye or barley bread, salad.

Preparation:
1) Prepare eggplant – if you bake in the oven. Peel a zucchini. Cut in half and remove the middle. Preserve the middle (seeds are healthy). Wash the rice in a few waters and drain. Peel a carrot and garlic and cut it into cubes.
2) Pour water into the pot, add the soup cube and let it boil. Reduce to medium temperature (4). Add rice and garlic, cover in half and cook for 45 minutes. Add water as needed. After 15 minutes add the celery leaf. Fifteen minutes before the end add the carrot and tomato paste. Five minutes before the end add the parsley leaf. Remove from the heat, cover and leave for 10 minutes.
3) Mix the rice and the middle of the eggplant or zucchini.
4) Fill the hollowed eggplant or zucchini with rice filling.
5) If you use zucchini, bake in a preheated oven at 220C for 30 minutes, then reduce to 200C and bake for another 30 to 45 minutes.

Note: if you do not have tomato paste, you can add one diced tomato either during cooking or at the end.

 

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