Ingredients
1½ kilos of melitzanes (eggplants)
4 ripe tomatoes peeled and grated
2 onions
4-5 spring onions
1 cup of long grain rice
1 cup olive oil
a little dill, finely chopped
a little parsley, finely chopped
1 tablespoon of pine nuts
1 red pepper
1 yellow pepper
1 orange pepper
salt and pepper
oil for frying
Method
1. Cut the melitzanes into thick slices and fry in olive oil, placing on kitchen paper to drain.
2. Put the rice in water for half an hour to soften.
3. Sauté the pine nuts in the oil.
4. Cut onions very fine and the peppers in small pieces.
5. In a saucepan with a little oil sauté two tomatoes, the rice, and add the pine nuts with the oil that they were sautéed in.
6. Add parsley, dill and the spring onions, peppers and salt.
7. Take two slices of melitzanes and lay them out on top of one another in a cross.
8. Put a spoonful of the filling in the centre and wrap around holding together with a wooden toothpick.
9. Place the wraps side by side in an oven dish, add the remaining oil, tomato juice and tomatoes.
10. Bake in a 180°C preheated oven for 30 minutes.
Καλή όρεξη!
*Recipe courtesy of Dora Kitinas-Gogos.