Zutaten
- Zucchini, small0.5 kilogram
- Eggplant, small size0.5 kilogram
Mangold750 grams- Tomato, medium-sized4 pieces
Grüne Paprika2 pieces
Pflanzenöl1 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
Tomatenmark1 tablespoon
Gewürze0
Schwarzer Pfeffer0
Salz0
Zitronensaft0
Schritte
- 1
Separate the Swiss chard leaves from the stems, then cut the stems.
5 MinBenötigte Werkzeuge:
Messer - 2
Put the oil in a pot and add the chopped Swiss chard stems.
5 MinBenötigte Werkzeuge:
Topf - 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 MinBenötigte Werkzeuge:
Rührschüssel - 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 MinBenötigte Werkzeuge:Messer - 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 MinBenötigte Werkzeuge:Topf - 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
Nährwertangaben
Mangoldpro 100gGrüne Paprikapro 100gPflanzenölpro 100gTomatenmarkpro 100gGewürzepro 100gSchwarzer Pfefferpro 100gSalzpro 100gZitronensaftpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.