Ingredienser
- Zucchini, small0.5 kilogram
- Eggplant, small size0.5 kilogram
Sølvbede750 grams- Tomato, medium-sized4 pieces
Grøn peberfrugt2 pieces
Vegetabilsk olie1 tablespoon- White rice, washed and soaked in water for 15 minutes2 cups
- Ground beef, finely minced400 grams
- Onion, finely chopped2 pieces
- Garlic cloves4 cloves
- Parsley, bunch0.5 bunch
- Tomato, finely chopped1 piece
Tomatpasta1 tablespoon
Krydderier0
Sort peber0
Salt0
Citronjuice0
Trin
- 1
Separate the Swiss chard leaves from the stems, then cut the stems.
5 minNødvendigt udstyr:
Kniv - 2
Put the oil in a pot and add the chopped Swiss chard stems.
5 minNødvendigt udstyr:
Kedel - 3
To prepare the filling: Place the drained rice in a mixing bowl and add the filling ingredients to it, mix, then let it sit for a while to absorb all the seasoning.
5 minNødvendigt udstyr:
Blandeskål - 4
Blanch the Swiss chard leaves in boiling water until slightly wilted, then remove them.
5 min - 5
Hollow out the zucchini, eggplant, tomato, and bell pepper.
5 minNødvendigt udstyr:Kniv - 6
To stuff the Swiss chard leaves, lay the leaf flat, then place two tablespoons of filling in the center horizontally, fold the sides, and roll it tightly. Repeat the process with the remaining leaves.
10 min - 7
Stuff the eggplant, zucchini, tomato, and bell pepper with the filling.
5 min - 8
Layer the stuffed bell pepper, then eggplant, then zucchini, then tomato, and finally the Swiss chard leaves in a pot.
5 minNødvendigt udstyr:Kedel - 9
Add lemon juice and then water until it reaches half the height of the vegetable layers, and cook for about half an hour or until the sauce thickens.
30 min - 10
To serve: Invert the pot onto a serving plate.
5 min
Ernæringsfakta
Sølvbedepr. 100gGrøn peberfrugtpr. 100gVegetabilsk oliepr. 100gTomatpastapr. 100gKrydderierpr. 100gSort peberpr. 100gSaltpr. 100gCitronjuicepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.