Wonderful traditional stuffed "orphans", that a baking tray is never enough. A colorful pan full of peppers, tomatoes, zucchini and even eggplants. When it enters the oven and the aromas come out of the vegetables and herbs, the house is flooded with fragrance and summer !!!! Who will resist?
- 8 tomatoes tight and large
- 3 eggplants
- 4 green peppers
- 3 zucchini thick
- 350 g Carolina rice
- 10 g fresh chopped mint
- 10 g of dry mint
- Or oregano or thyme
- 2 large dried onions, finely chopped
- Or a bunch of chopped parsley
- 1 cup olive oil
- 1 tablespoon sugar
- Salt Pepper
- 1 k full of pulp
- 3 potatoes cut into thick slices.
For the sauce
- 300 g of water
- ½ κ σ πελτέ
- Or a cup of olive oil
- 1 clove of garlic mashed
- ½ κ σ sugar
- We wash our vegetables, empty them and season them with salt and pepper. We keep the filling and rub it on the grater.
- Saute the onion in a saucepan, then the pulp (keep some pulp for the sauce), add the rice, the grated filling, the sugar, the herbs, salt, pepper. Mix well and lower the heat and let them simmer (because they will be cooked in the oven). Add a little water so that it is not too "heavy"
- Place our vegetables in a pan and between the potatoes.
- Fill them around ¾ with the filling, and close the lids.
- In a small bowl, mix the ingredients for our sauce and pour all over the pan. At the end, pour the rest of the olive oil on our stuffing, season with salt and pepper and put them in a preheated oven at 180The Celsius on the resistors for 1 hour or so. For the first half hour it would be good to cook covered and the rest of the time removing the lid.
Served hot or cold with Greek feta cheese and olives.