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French stuffed vegetables petit farsi

6 servings

60 minutes

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Petit farsi, or stuffed vegetables. The pulp is extracted from five types of vegetables and mixed with meat, and then the resulting vegetable cups are stuffed with this mixture. Try to find all the vegetables - this will make the taste more interesting . The result looks elegant and varied, and you get 5 types of snacks at the same time. For a vegetarian version, the minced meat can be replaced with rice.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

6servings

Eggplants

2 pieces

Zucchini

2 pieces

Sweet pepper

3 pieces

Onion

3 heads

Tomatoes

3 pieces

Minced meat

400 g

Garlic

2 cloves

Chicken egg

1 piece

Breadcrumbs

100 g

Milk

100 ml

Provencal herbs

to taste

Olive oil

50 ml

Butter

50 g

Salt

to taste

Ground black pepper

to taste

Cooking steps

1
Prepare the necessary ingredients.

2
Cut the onion in half crosswise, trim the tops of the peppers and remove the seeds, and cut the eggplants and zucchinis into pieces 5-6 cm tall.

3
Cut off the tops of the tomatoes, remove the juice and seeds, and scoop out the flesh from the center of the tomatoes with a knife or a teaspoon, placing it in a large bowl for later use.

4
In a large pot, bring water to a boil, add salt, and place onion, pepper, and zucchini in it for 10 minutes. In a separate small pot, also cook the eggplants for 10 minutes.
Required ingredients:
1. Onion: 3 heads
2. Sweet pepper: 3 pieces
3. Zucchini: 2 pieces
4. Eggplants: 2 pieces

5
Eggplants should be boiled separately because they can make other vegetables bitter.

6
Remove the flesh from the eggplants and zucchini, leaving walls and bottom about a centimeter thick. Place the flesh in a large bowl with the tomato flesh. Separate the onion halves, leaving 2-3 outer layers of skin, and add the inner small layers of the bulbs to the vegetable mixture.
Required ingredients:
1. Eggplants: 2 pieces
2. Zucchini: 2 pieces
3. Tomatoes: 3 pieces
4. Onion: 3 heads

7
Pour 30 grams of breadcrumbs with milk and let it sit for 2 minutes.
Required ingredients:
1. Breadcrumbs: 100 g
2. Milk: 100 ml

8
Chop the collected pulp into a puree. Mix it with minced meat, crushed garlic, soaked bread crumbs, and an egg. Season with salt, pepper, and Provencal herbs.
Required ingredients:
1. Minced meat: 400 g
2. Garlic: 2 cloves
3. Breadcrumbs: 100 g
4. Chicken egg: 1 piece
5. Salt: to taste
6. Ground black pepper: to taste
7. Provencal herbs: to taste

9
Fill the vegetable cups with minced meat, place them on a baking sheet greased with olive oil. Sprinkle with breadcrumbs, and place a small cube of butter on each vegetable.
Required ingredients:
1. Minced meat: 400 g
2. Olive oil: 50 ml
3. Breadcrumbs: 100 g
4. Butter: 50 g

10
Bake in an oven preheated to 180 degrees for 25–30 minutes.