1kg aubergines
200ml vegetable oil
600g onion
100g carrots
50g celery
300g tomatoes
3 cloves of garlic
1/2 branch of parsley
1 lemon
breadcrumbs "BIOSET"
black pepper grains "BIOSET"
laurel "BIOSET"
salt on taste
Preparation Method
Wash the aubergines and cut off their top. Peel four slices 1-1.5 cm wide and make deep cuts with a knife. Salt the aubergines and let them drain out of bitterness for 10-15 minutes. Fry the aubergines. In the same fat fry the onion, carrots and celery. When they are stewed add tomatoes, garlic, parsley, spices and salt. Stew the mixture and fill the aubergines with it through the cuts. Put the aubegines in a small pan, covered with a portion of the stuffing, put a tomato slice over each aubergine and powder with breadcrumb. Bake at 200°. Serve garnished with a slice of lemon.
Baked potatoes with spices
Ingredients
4 big potatoes
marjoram "BIOSET"
thyme "BIOSET"
rosemary "BIOSET"
tea leaves
100ml olive oil
black pepper "BIOSET"
salt on taste
Preparation Method
Soak the marjoram, thyme, rosemary and tealeaves in 30ml of olive oil. Wash the potatoes and dry them. Cut the potatoes in halves and arrange them in a small pan with their peel down. Pour with the rest of the olive oil, season with salt and black pepper. Bake at 200° for about 45 minutes. Season with soaked spices 10 minutes before the potatoes are done.