6 tomatoes or quantity needed
3 aubergines or quantity needed
½ cup of rice
1 onion
5 peppers
Coriander
1 tablespoon of paprika
Salt and pepper
3 garlic cloves
Hard cheese
Cut the tips of the tomatoes and the aubergines into two halves, then extract the pulp of both vegetables.
In addition, sauté the peppers, onion, garlic, cilantro, salt and pepper to taste and reserve. In another pot, sprinkle the rice, once ready mix with the reserved ingredients and sauté for 2 minutes with the paprika.
Proceed to fill the tomatoes and eggplant with the sofrito rice, put a cheese finger in the tomatoes and a slice over the eggplant. Place in a tray or refractory and add ½ cup of chicken stock or water, cover and bring to the oven until tender.
They are accompanied with toasted bread and a delicious sauce. In my next post I will show you how to make the delicious sauce.
Note: all the photos are my responsibility
wow very testy
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