Ingredienser
- Zucchini, small0.5 kilogram
- Eggplant, small size0.5 kilogram
Mangold750 grams- Tomato, medium-sized4 pieces
Grön paprika2 pieces
Vegetabilisk olja1 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
Kryddor0
Svartpeppar0
Salt0
Citronjuice0
Steg
- 1
Separate the Swiss chard leaves from the stems, then cut the stems.
5 minNödvändiga verktyg:
Kniv - 2
Put the oil in a pot and add the chopped Swiss chard stems.
5 minNödvändiga verktyg:
Kastrull - 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 minNödvändiga verktyg:
Blandningsskål - 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 minNödvändiga verktyg: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 minNödvändiga verktyg:Kastrull - 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
Näringsvärde
Mangoldper 100gGrön paprikaper 100gVegetabilisk oljaper 100gTomatpuréper 100gKryddorper 100gSvartpepparper 100gSaltper 100gCitronjuiceper 100g* Näringsvärdena är ungefärliga och beräkningen kan påverkas av typen av ingrediens samt odlings-, förvarings- och tillagningsmetoder.