Ingredjenti
- Medium-sized eggplant0.3 kilogram
Peprina0.3 kilogram
Zucchini0.3 kilogram- Rice, washed1 cup
- Cilantro, chopped1 bunch
- Parsley, chopped1 bunch
- Dill, chopped1 bunch
- Medium-sized onion, chopped2 pieces
- Medium-sized tomato, diced3 pieces
- Garlic clove, chopped3 cloves
Brodu tal-pulcin0
Salt0.5 teaspoon
Bżar iswed0
Menta mitfugħa0- Cumin to taste0
- Chili to taste0
Passi
- 1
In a bowl, combine the cilantro, dill, parsley, and garlic, then add the rice and mix well.
5 minGħodda meħtieġa:🍳Bowl - 2
In another bowl, mix the tomatoes with black pepper, chili, cumin, and mint, then add to the rice mixture and stir well to combine.
5 minGħodda meħtieġa:🍳Bowl - 3
Scoop out the zucchini and eggplant, filling each about 3/4 of its size.
5 min - 4
Remove the seeds from the bell pepper and fill it about 3/4 of its size.
5 min - 5
Arrange the stuffed zucchini, eggplant, and bell pepper in a baking dish.
5 minGħodda meħtieġa:🍳Baking dish - 6
Dissolve the chicken broth and salt in water and pour it over the dish, then place it on high heat to boil.
5 min - 7
Once boiling, reduce the heat and shortly before cooking is complete, place the dish in the oven to brown the top slightly and serve hot.
5 min
Fatti tan-Nutrizzjoni
Peprinagħal kull 100gZucchinigħal kull 100gBrodu tal-pulcingħal kull 100gSaltgħal kull 100gBżar iswedgħal kull 100gMenta mitfugħagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.