Ingrediënten
- Zucchini, small0.5 kilogram
- Eggplant, small size0.5 kilogram
Snijbiet750 grams- Tomato, medium-sized4 pieces
Groene paprika2 pieces
Plantenolie1 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
Tomatenpuree1 tablespoon
Kruiden0
Zwarte peper0
Zout0
Citroensap0
Stappen
- 1
Separate the Swiss chard leaves from the stems, then cut the stems.
recipe.minutesBenodigde hulpmiddelen:
Mes - 2
Put the oil in a pot and add the chopped Swiss chard stems.
recipe.minutesBenodigde hulpmiddelen:
Pan - 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.
recipe.minutesBenodigde hulpmiddelen:
Mengkom - 4
Blanch the Swiss chard leaves in boiling water until slightly wilted, then remove them.
recipe.minutes - 5
Hollow out the zucchini, eggplant, tomato, and bell pepper.
recipe.minutesBenodigde hulpmiddelen:Mes - 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.
recipe.minutes - 7
Stuff the eggplant, zucchini, tomato, and bell pepper with the filling.
recipe.minutes - 8
Layer the stuffed bell pepper, then eggplant, then zucchini, then tomato, and finally the Swiss chard leaves in a pot.
recipe.minutesBenodigde hulpmiddelen:Pan - 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.
recipe.minutes - 10
To serve: Invert the pot onto a serving plate.
recipe.minutes
Voedingsfeiten
Snijbietper 100gGroene paprikaper 100gPlantenolieper 100gTomatenpureeper 100gKruidenper 100gZwarte peperper 100gZoutper 100gCitroensapper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.