I want to draw your attention to the fact, that in addition to the wonderful culinary and vitamin characteristics, pumpkin can be easily prepared is and also it is inexpensive.

So, let’s drink a glass of arousing the appetite water Borjomi and begin to cook.

Pumpkin ragout

600 gr. of pumpkin

4 eggplants

1 onion

3 tomatoes

0.5 cup of olive oil

1 tsp of ground coriander, salt and pepper

1 bunch of cilantro or parsley

In this recipe you can pre-bake pumpkin (cut it into large pieces) about 25 minutes in the oven of 180 degrees. After that it is very easy to peel! After cleaning the pumpkin from the peel cut it and eggplant about in the same pieces. Dice the onion. Fry onion in the olive oil in a pan, then fry the pumpkin. During the process of frying salt the pumpkin and sprinkle it with pepper and coriander (half of a teaspoon). Fry the eggplants. Put all into a saucepan with a thick bottom, stir and simmer on low heat for 20 minutes. Dice the tomatoes and also put them into the saucepan. Cook for 10-15 minutes. Add salt, pepper and sprinkle with chopped coriander. Remove from the heat, remain for 10 minutes and the dish is ready!

Stuffed pumpkin

This recipe is certainly more complicated than the first one, but the result is incredibly delicious and very elegant!

For 2 servings:

2 small pumpkins (the sort is not important)

2 large chicken breasts,

1 onion,

2 cloves of garlic,

1 large tomato,

olive oil, herbs, salt, ground black pepper.

Cut the onions and garlic finely. Chop chicken meat in the blender finely. With a knife remove «lid» from the pumpkin and with a large spoon clean remove the seeds. Separate the pulp from the walls of the pumpkin using the spoon. So we got two «containers».  Cut the pulp that was taken into medium cubes. Fry onions and garlic in olive oil until they become golden. Add the minced chicken, fry for 5 minutes and during the frying stir it constantly. Add pumpkin and simmer for 10 minutes. Now add the diced tomatoes, mix well and cover with the lid. Wait for 10 minutes. Add salt and pepper. So our stuffing will not get dry!

If you do not have a good juicy tomato, you can add tomato juice and allow it to boil.

Mix meat with chopped parsley. Put the filling into the both pumpkins and smear from the outside with a bit of olive oil. Place them on baking sheet. Pumpkin lids are baked separately. Send in a preheated to 180 degree oven for 30-40 minutes. You can sprinkle with Parmesan 5 minutes before the end, just for crust. Then lay the pumpkin lid on the pumpkin and serve it on the table!

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