Stuffed Oats

Rania Al-ZaabiŞef

Malzemeler

• 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

Adımlar

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.

   Gerekli Aletler:

   Tava

   🍳

   Bowl

   Bıçak

   30 dk
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.

   Gerekli Aletler:

   Bıçak

   30 dk
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 dk

Besin Değerleri

* Besin değerleri yaklaşık değerlerdir ve hesaplama; malzeme türü, yetiştirme, depolama ve pişirme yöntemlerinden etkilenebilir.

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