Hello dear friends. I decided to share almost every day, the food I cook at home with you. I hope very soon, the food lovers to become a great company. I will be very happy to interact with you and exchange recipes and experiences. Today I want to share with you a very easy and tasty food which is very cheap and you can make it with the vegetables you already have in your fridge.
RECIPE
1 large onion
1 bunch of mint
1 bunch of dill
1 bunch of parsley
5 tomatoes
4 green peppers
3 red horn peppers
3 eggplants cut in half
1 large potato
1 tablespoon oregano
1 tablespoon pepper
1 tablespoon red paprika
1/2 teaspoon thyme
1 tablespoon salt
1 tablespoon sugar
1/2 tablespoon nutmeg
150 gr olive oil
Finely chop mint, parsley,dill and onion in small pieces.
In a pan add oil and turn on medium heat. Add the onion and fry for about five minutes.
After five minutes, add the rice together with the chopped herbs.
Then add the spices and the tomatoe.
Empty the tomatoes. If you have a blender, put the their flesh in it and mash them. In case you do not have blender at home like me, chop them with a knife.
Then pour in the pan about 500 ml water. (If you do not have a good oven like me, boil the rice until it become al dente. If you have a good oven, put 200 ml instead of 500 and cook on low heat for 5 to 10minutes.)
Once the filling is ready, take it off the heat and fill the vegetables where you have previously emptied.
Before we start stuffing the vegetables, we pierce them around with a knife, so that the juices come out of the pan and give flavor to the filling as it cooks.
after we pierced them we start to fill the vegetables.
The rice filling we have left over, we put it in the pan scattered.
Finally, pour 300ml of water into the pan and put it to the oven for about an hour at 180 degrees Celsius, covered with foil.
Serve with a spoonful of yogurt and a few potatoes.
If you have any questions about the recipe do not hesitate to ask me below in the comments. Also write me which mediterranean recipe you would like to see from me.
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