494 Stuffed tomatoes or eggplants

Pomidory farshirovannye ili baklazhany

Preparation info
    • Difficulty


Appears in

By Elena Molokhovets

Published 1992

  • About


  • 12 large tomatoes
  • 1 spoon flour
  • ¼ lb


Make a small incision in large, ripe tomatoes and clean out the entire interior with a hairpin (shpil’ka). Fill with veal stuffing (if desired, mix this stuffing with boiled rice). After filling the tomatoes, dip them in flour and fry in butter in a skillet. Then transfer them to a saucepan, arranging them so that the stuffing will not fall out, pour on enough bouillon to barely cover th