Stuffed Oats

Rania Al-ZaabiKok

Ingredienser

• 1 kilogram eggplant
  1 kilogram
• 1 kilogram bell pepper
  1 kilogram
• 2 cups oats
  2 cup
• 1/2 cup olive oil, large
  0.5 cup
• 2 tomatoes, chopped
  2 piece
• 1 onion, chopped
  1 piece
• 1/2 bunch parsley, chopped
  0.5 bunch
• 2 cloves garlic, crushed
  2 clove
• 1 tablespoon dried mint
  1 tablespoon
• 1/2 tablespoon lemon juice
  0.5 tablespoon
• Salt and black and red pepper
  0
• 1/2 tablespoon coffee
  0.5 tablespoon
• 2 tablespoons pomegranate molasses, for the sauce if desired
  2 tablespoon
• 1 cup lemon juice
  1 cup

Trin

1. 1

   To prepare the filling, set aside a little oil, sauté the onion, then add the oats, salt, and remaining seasonings. Sauté briefly, then add the tomatoes and stir a little. Turn off the heat and add the parsley.

   Nødvendigt udstyr:

   Stegepande

   🍳

   Bowl

   Kniv

   30 min
2. 2

   Carefully pierce the eggplant, hollow out the tops of the bell peppers carefully and set them aside so that their mouths remain small and the filling does not come out. Clean them of seeds and wash.

   Nødvendigt udstyr:

   Kniv

   30 min
3. 3

   Stuff in the usual way, leaving space for the oats to cook. Close the bell peppers with their tops and immerse the stuffed vegetables in water and lemon juice, salt, and the remaining oil, and bring to medium heat. Once cooked, serve cold.

   30 min

Ernæringsfakta

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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