Stuffed vegetables and leaf rolls
This spicy take on classic stuffed eggplant is made with a ground beef filling seasoned with plenty of red pepper flakes, then baked with roasted tomato sauce. The sharp heat replaces the usual sweet tomato sauce.
Saute the eggplants in cooking oil for 8 minutes, until softened on all sides. Hollow out the centers without cutting through the bottom.
Saute the onion, then add the ground beef. Once it changes color, add the red pepper flakes and salt and stir.
Fill the eggplants with the beef mixture and arrange them in a baking dish. Pour the roasted tomato over them and bake in an oven preheated to 200°C / 390°F for 25 minutes.
When hollowing out the eggplants, do not puncture the bottom, or the filling may leak out during baking.
İki yemek kaşığı pul biber ilk başta çok geldi ama közlenmiş domates acılığı güzelce yumuşatıyor, dengesi tam oturmuş.
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