California Farm Eggplant Dinner with Stuffed Peppers
Introduce
Chef :
Hobby Horseman
California Farm Eggplant Dinner with Stuffed Peppers
Bake fork-pricked eggplants, cool, peel skin, flatten, dip in flour with red pepper seeds, sweet paprika, cumin, fresh mint, whipped eggs with parmesan cheese, panfry in lemon grass infused olive oil, serve with sweet peppers stuffed with stir fried rice.
Ingredient
Food ration :
2 people
Cooking time :
Under 2 hours
Cooking instructions
* Step 1
Wash, perforate egg plant skin with fork, bake in preheated oven at 400F degrees, one hour, cool. Leave stemcap on, cut skin loose at stem, peel skin, flatten eggplant meat with fork.
* Step 2
Cover 1/2 cup basmati rice with cup of water, pinch of turmeric, few drops of lemon grass oil, bring to boil, turn off, rest one hour. In wok, glaze diced 1/2 onion, Handfull of frozen peas, mix with red pepper sauce and cooked rice, stir fry in Tbs of lemon grass flavored olive oil till fragrant, scramble egg in center, mix.
* Step 3
Wash, slice tops of sweet peppers, remove seeds, stuff with rice mix.
* Step 4
Whip 2 farm eggs with parmesan cheese, 2 Tbs of water, mix flour with red pepper seeds, sweet paprika powder, chopped fresh mint leaves, cumin, dip eggplants in egg mix, then flourmix, then eggmix again. Heat lemon grass olive oil in cast iron skillet, fry eggplant three minutes each side, medium heat, serve with stuffed peppers. Enjoy.
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more