Oven vegetables with chopped filling

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Soak the toast. Peel onions and garlic, dice finely. Wash and chop the oregano. Squeezed bread, minced meat, eggs, 2 tablespoons of tomato paste, 1 1/2 teaspoon each of cinnamon and cumin, some paprika powder, salt, pepper and 2/3 each of onions and oregano knead.

2. 2

   Halve the peppers lengthwise, remove seeds. Clean and wash all vegetables. Cut the zucchini and eggplant into 6 thick slices each, hollow out a little with a teaspoon. Put the inside of the vegetables in a

3. 3

   Break out the mushroom stalks and add them. Cut the tops off the tomatoes. Hollow out the tomatoes and put the whole inside into the bowl as well. Chop everything finely.

4. 4

   Fry garlic, rest of onions, oregano and chopped vegetables in hot oil. Sweat 1 tbsp. tomato paste and 1/2 tsp. cumin. Add 400 ml water, stir in broth, bring to the boil. Season to taste with salt and pepper.

5. 5

   Pour the sauce into a wide roasting pan or the fat pan.

6. 6

   Fill the vegetables with minced meat and place them in the roaster. Sprinkle with pine nuts. Put tomato lids on the tomatoes. Cover the roaster and braise in the hot oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for about 1 1/2 hours.

7. 7

   Finish cooking after approx. 50 minutes open. Arrange everything. Goes well with flatbread and mint yoghurt.

8. 8

   Drink tip: strong red wine, e.g. Rapsani.

Nutrition Facts

KCAL
550 kcal

CARBS
15 g

FATS
37 g

PROTEINS
34 g