Ingredienser
- Zucchini, small0.5 kilogram
- Eggplant, small size0.5 kilogram
Sølvbete750 grams- Tomato, medium-sized4 pieces
Grønn paprika2 pieces
Vegetabilsk olje1 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
Tomatpuré1 tablespoon
Krydder0
Svart pepper0
Salt0
Sitronjuice0
Trinn
- 1
Separate the Swiss chard leaves from the stems, then cut the stems.
5 minNødvendig utstyr:
Kniv - 2
Put the oil in a pot and add the chopped Swiss chard stems.
5 minNødvendig utstyr:
Kjele - 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 minNødvendig utstyr:
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 minNødvendig utstyr: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 minNødvendig utstyr:Kjele - 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
Sølvbeteper 100gGrønn paprikaper 100gVegetabilsk oljeper 100gTomatpuréper 100gKrydderper 100gSvart pepperper 100gSaltper 100gSitronjuiceper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.