Stuffed vegetables make a dramatic change to any setting and fortunately, we in Uganda have a plethora of ideal veggies which are ideal for this type of preparation.
John Katongole, a chef says one can stuff tomatoes, peppers, squashes, onions, cucumbers, and other such vegetables.
Worthwhile noting is that inasmuch as vegetable cases require different timing, when blanched, other factors remain certis parabas (all factors unchanged).
When you have finished draining the desired vegetable, make certain that you place the filled cases on a rack in a pan with a little bit of water.
He says next, heat the cases through the oven at 200 degrees Celsius, that is to say just before serving.
However, in the event that you are serving them au gratin (covered with bread crumbs or grated cheese and browned), then you are well advised to put them under the grill before serving.
Ingredients
Serves six 4 smallish eggplants, 2 average size green peppers
Stuffing
According to Katongole, 3-4 tablespoon vegetable oil, 4 sliced onions, chili powder to taste ½ tablespoon turmeric, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon extract of pulverised, ginger crushed garlic to taste salt to taste, ½ kilogram lean and twice minced beef, 2-4 green chilies chopped, for less pungency be sure to deseed them, 2 tablespoon chopped fresh dhaniya.
Preparations
-To prepare the vegetables, slit the eggplant into half-length ways up to the stalk, making certain to keep the stalks intact.
As for the green peppers, cut off the tops and remove the seeds. If you so choose, then you may retain the tops as ‘lids’, in a manner of speaking once the vegetables have been stuffed.
-To make the stuffing you will need to heat a little bit of oil in a medium saucepan. Add the onions and fry for about 5 minutes, just until they become translucent.
Lower the heat and add the chili powder, turmeric, ground coriander, ground cumin, ginger, garlic, and salt and stir fry everything for about a minute or so. Add the minced beef to the pan and up the heat.
-Stir fry for about 10 minutes or until the mince no longer has any moisture. Toss in the green chilies and fresh dhaniya towards the end of this exercise and set aside, making certain to correct seasoning.
-When the meat has cooled, fill the vegetables loosely. Cover with foil and cook over low heat for about 15 minutes.
