Ingredients
• 6 tomatoes
• 6 green bell peppers
• 6 small eggplants
• 600 gram mutton (or any another ground meat by preference)
• 1-2 onion
• 2 tablespoons butter
• 1 quarter cup of water
• 3 tablespoons chopped basil
• 3 tablespoons chopped coriander
• salt
• black pepper
• turmeric
Cooking Instructions
• 1
Mix meat with the onions and brown it in a pan with a small amount of butter.
• 2
Add salt, pepper, turmeric and basil, coriander into the pan and mix everything.
• 3
While the meat is pan-frying, bring to boil a large pot of water with a pinch of salt.
• 4
Cut deep slits in the eggplants and dip them into the water and boil it until they’re soft (around 3-5 min).
• 5
Slice the tops off of bell peppers and tomatoes. Don’t cut off completely. It should be still attached to vegetable.
• 6
Then, scrub everything inside of them. Save the tomato’s insides. (Needed for mixing with meat)
• 7
Pepper and salt the peppers’, tomatoes’ and eggplants’ insides.
• 8
Stuff tomatoes, peppers, and eggplants with meat.
• 9
Place stuffed veggies in the pan and add water. Steam on low heat about 40-50 minutes.
