Grape leaves stuffed eggplant
Instructions
Wash the eggplant, pelatela and finely chop the pulp finely.
Pour into a colander and sprinkle with salt.
Let it drain for twenty minutes.
Meanwhile you heat a pot of water and boil the tomatoes.
Strizzateli to peel, remove seeds and water and mince fine.
If vine leaves are cool emerge them for one minute in boiling water, drain, raffreddatele under running water and drain again; If they are kept rinse them with hot water and drain.
posatele on a cloth.
Rinse the Eggplant with cold water, dry it, mix it with the tomatoes, rice, paprika, cinnamon and Cayenne.
Heat the oven to 200° c (thermostat 6).
Place a leaf down on table, with the upturned ribs.
Place a spoonful of stuffing on the side of the stem.
Fold the stem, and the two sides of the leaf over the filling, then roll it up loosely.
Stuffed in the same way all the leaves.
Place stuffed leaves in a large bowl, with the folded part below.
Stir the broth and tomato juice, pour it gently on the vine leaves, bake, simmer for 45 minutes.
Serve just out of the oven.
Ingredients and dosing for 4 persons
- 20 leaves of lives
- 1 350 g of eggplant
- 175 g of long rice
- 250 g of tomato
- 1 teaspoon of paprika
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of cayenne
- 15 cl of chicken soup
- 15 cl of tomato juice
- Salt