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Stuffed eggplant with vegetables

Stuffed eggplant with vegetables
Ingredients:
1 kg eggplants
1 kg red peppers
200 gr onnion
150 gr cheese
150 gr milk
125 gr vegetable oil
5 eggs
50г lemon
parsley
garlic
salt
Preparation:
  • Clean up the eggplants and digg the hole inside the when you remove the inside
  • salt them and turh them with the whole down for some time – to loose the bitter juice
  • chop the onion, the peppers, the insid of the eggplant, the garlic fine and stew them into the vegetable oil.
  • Add to the mix the cheese and the parsley on small pieces. With the mix fill up the eggplant wholes
  • put them in a baking dish standing and fill the holes with "kaps"made f tomatoes
  • pour little hot water into the dish and bake on moderate temperature
  • When the eggplants soften up pur over them a mix of eggs and milk
  • bake again. Serve with slice lemon

Baked marrows

Baked marrows
Ingredients:
2 middlesized marrows
100 gr flour
garlic
2 sticks green onion
litle oil to greas the dish
dill, parsley
salt
80 gr mayonaise
80 gr youghurt
2 cloves of garlic
Preparation:
  • wash the marrows and cut them down on rings – about 5 mm thick. Put salt mix and leave them for 30 min to dry up. Roll every circle in flour
  • Arrange the rolls into a oiled dish
  • Bake until they go pink.
  • Mix the mayonaise, the youghurt and the chopped fine garlic.
  • Order the baked rolls in a plate and cover them with the sauce.
  • spread over mix of chopped fine onion, dill and parlsey

Trout wit tomatoes

Trout wit tomatoes
Ingredients:
400 gr tomatoes
6 pcs trout filet
1 onion
3 soup spoons of margarin
1 oringe (lemon)
salt
grinded black pepper
1 soup spoon mint
Preparation:
  • Chop the onion and stew it with 1 soup spoon oil.
  • Add chopped tomatoes and stew all for 5 minutes
  • Add salt, pepper and mint
  • Fry the fish separated in margarin (both sides), pour over some lemon juice.
  • Serve with stewed tomatoes

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