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Zucchini and eggplant boats

2728

Kitchen Russian

Calorie content 74 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 4 gr.

Fats * 8.6 gr.

Carbohydrates* 3.1 gr.

Content

Zucchini and eggplant boats stuffed with meat and vegetables - a very tasty dish with an original presentation. It will decorate the festive table and pleasantly surprise the guests!

Ingredients

Eggplant 1 PC. Zucchini 1 PC. Minced meat 200 gr. Onion 1 PC. Sour cream 3 tbsp Tomato juice 1 tbsp. Cheese 150 g Vegetable oil 3 tbsp

Cooking process

Wash zucchini and eggplant, cut lengthwise into 2 halves. We clean the pulp from them, forming boats. So that their bottom is dense enough to hold the filling. Cut the remaining pulp into cubes.

Peel the onion and cut into cubes. Saute the onion until it becomes rosy and soft. Add minced meat, eggplant and zucchini cubes to it, salt, season with spices and pour in tomato juice. Simmer for 15-20 minutes to boil the juice.

Rub the cheese on a coarse grater.

Grease a baking sheet with vegetable oil, lay out the boats from zucchini and eggplant. Stuff them with frying and sprinkle with cheese. We bake in the oven at 180 degrees for 20 minutes.

Bon Appetit!

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