Stuffed Peppers, Tomatoes & Eggplant | Greek Gemista Recipe | Γεμιστά
Easy and so delicious!!! Inspired from the traditional Greek dish of gemista, which literally means stuffed, this is sure to please! This stuffed vegetables recipe is gluten free because of the type of rice used and can also be made vegetarian by simply omitting the ground meat...
EGGPLANT & BELL PEPPER RECIPE / THE LADY CHEF / TLC
#eggplant #bellpeppers #theladychef #tlc
Turkish Stuffed Eggplants - How to make Karniyarik
Today's dish is Karniyarik which means split belly in Turkish and as you may guess, these fried eggplants are cut and stuffed with a ragout like, rich ground beef mixture with spicy, aromatic onions, chilies and tomatoes. Finished in the oven with a tomato chili sauce, this dish is one of the favorites of many Turkish people and is usually served with (pilav) Turkish rice and cacik (yogurt with garlic, herbs and cucumber).
Hope you enjoy this 4K ASMR video with a detailed, step by step recipe of this classic vegetable soup from Turkey!
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Ingredients:
• 3 - 4 eggplants (medium to small size), approx. 1 kg
• 1 onion
• 300 g ground beef
• 4-5 green chili
• 2 cloves of garlic
• 2 tomatoes
• ½ cup parsley chopped
• 4 tbsp olive oil
• 1 tbsp chili paste
• 1 tbsp tomato paste
• 1 tsp chili flakes
• 1 tsp salt and 1 tsp black pepper to season
#stuffedeggplants #karniyarik #turkishfood
Egyptian Stuffed Vegetables Recipe - Aubergine and Pepper Mahshi - محشي باذنجان و فلفل
Here's my recipe for delicious Aubergine and Pepper Mahshi, rice stuffed vegetables the Egyptian way. I'm Obi from Middle Eats and I'm on a mission to show you how to cook delicious food from across the whole of the Middle East.
If you want to request a video for a Middle Eastern Recipe, please leave a comment below.
Ingredients:
• 1kg of Baby Aubergines
• 4 Small Green Peppers
• 1 1/2 cups of short grain rice (Egyptian rice works best)
• 400ml of crushed tomatoes
• 4 tbsp Tomato Pure
• 1 large onion
• Dill 1/2 cup
• Parsley 1 cup
• 2 1/2 tsp Salt
• 1 tsp Pepper
• 500ml stock (Fresh Chicken works best, but you can use a good quality stock cube, even vegetable)
• Bunch of Dill
• Bunch of Parsley
• 1 Potato (just to prepare the pot)
Directions:
1. Peel and finely dice your onion, you want the onion cubes to be as close to the size of the rice as possible. You need 3/4 of a cup of diced onion.
2. Separate your dill leaves from the stalks and finely chop. You need about half a cup of minced dill.
3. Remove the parsley leaves from the stalks making sure to remove any large bits of stalk as these won't cook well. Finely chop the parsley and you should have about a cup left.
4. Wash your rice under cold water thoroughly in a colander, until the water runs clear and all of the starch has been removed. Leave your rice to dry for around half an hour until no moisture remains.
5. Add your rice and onions to a bowl and mix in 2/3rds of your salt and pepper.
6. Blend either a can of tomatoes or 500g of fresh tomatoes in a blender and add to the rice as well as 3 tablespoons of your tomato pure.
7. Mix the rice until well combined with the crushed tomatoes and then taste. Your mixture should be salty and the pepper should be noticeable, if it isn't add more of the required seasoning.
8. Add a couple of handfuls of your parsley and a handful of dill, you should maintain a 2:1 ratio of Parsley to Dill in this recipe. Taste your mixture again and increase the amounts until the mixture is quite herby. Parsley and dill can be weak or strong so it should be somewhere between 1-1/2 a cup of parsley and 1/2 to a 1/4 cup of dill.
9. Prepare your aubergines by cutting off the tops, try to get them all to a similar height so they cook evenly. When cut, use a corer to remove the center of each Aubergine. Hold the aubergine firmly and push the corer in, turning it from side to side, be careful not to puncture the walls or bottom of the aubergines.
10. For your peppers cut the tops and remove the heart as well as any white flesh. The tops can be cleaned and used as decoration.
11. Wash your aubergines thoroughly to remove any seeds or flesh that are stuck in the inside.
12. Stuff your aubergines by spooning or pushing the rice in by hand. Push it down to the bottom but do not push hard as you don't want to compact the rice. It will expand a lot when cooking. Stuff all the aubergines until just below the top, leaving a small gap of 1/2 cm.
13. Stuff your peppers by adding a few tablespoons to each one, once again leaving a small gap at the top of 1/2 cm.
14. Wash or peel your potato and cut into thick slices, then lay it along the bottom of a stainless steel pot in a single layer to stop your Aubergines and Peppers from sticking.
15. Stand all of your aubergines upright along the outside of the pot and place your peppers in the center.
16. Prepare your stock in a jug and add your remaining tablespoon of Tomato Purée. Mix it well and if your stock is not well seasoned then add some salt and pepper to it.
17. Place your pot on a high heat then pour your stock in, making sure not to pour it into the vegetables. It should come up to the height of the potatoes, if not, you can top up with some water.
18. Leave the pot to come to a boil then cover the pot and turn the heat to Medium Low. After about forty minutes, check your vegetables. The rice should have doubled in size and you should taste it to make sure it is cooked through. If the rice is still hard, cover it and leave it for a few more minutes then try again.
Remove your Mahshi from the pot and plate, standing them upright or laying them on a platter.
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Stuffed Peppers and eggplant | Ep99 | Margs Food Diaries
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#bakedbellpepper
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margs food diaries
Stuffed Bell Pepper with Aubergine ( eggplant ) is a famous dish in France and Europe .It is made with simple ingredients easily found in your own kitchen. HAPPY COOKING ENJOY.
Ingredients
1 onion
4 tomatoes
2 eggplant
4 different coloure bell papers
1 tsp salt
4 cloves ( laung )
1/2 tsp cumin powder
1/2 tsp garam massala powder
1/2 tsp chili flakes
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 tsp Parsley
4 green chili
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???? Dad's Chinese Stuffed Peppers: Your new favorite appetizer (釀辣椒)
Let my dad show you how to make Chinese stuffed peppers from scratch, specifically the classic Cantonese version. From the filling to the peppers to the sauce, he’ll walk you through all the surprisingly simple steps to craft this delicious and appetizing dish.
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⏲ CHAPTERS ⏲
00:00 - Peel shrimp
01:00 - Prepare fish paste
02:46 - Prepare shrimp paste
03:29 - Combine fish & shrimp pastes
04:11 - Marinate filling
05:57 - Cut bell peppers
07:53 - Fill peppers
08:45 - On stuffed peppers
09:11 - Prepare sauce
09:50 - Pan-fry peppers
12:47 - Cook sauce
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -