Stuffed eggplant

Stuffed eggplant


eggplant — 2 PCs
tomatoes — 4 PCs
hard cheese — 200 g
garlic — 3-4 cloves
lemon juice — to taste
sugar — to taste
dill, parsley, cilantro — to taste
salt — to taste
vegetable oil

Stuffed eggplant

Method of preparation:

Wash the eggplants and cut into plates with a thickness of about 5 mm, not dorezaya markedly until the end of 1.5 cm to eggplant turned out to be 2 fans. Every plate RUB some salt and pepper.

A portion of hard cheese cut into plates, and 2 tomatoes wash, dry and cut into slices. Between the strips of eggplant to put 2-3 tomato slices and 2 slices of cheese.

Put the stuffed eggplants in a baking dish.

The remaining tomatoes pour over boiling water and peel. Then cut into small cubes and place on a pan with vegetable oil. Add crushed using spadefoot garlic, sugar, salt and lemon juice. Stir and fry until the receipt of the sauce.

Prepared eggplant, pour the sauce place in oven. Bake at 180 degrees for about 20-25 minutes.

Then sprinkle with grated cheese. Return to the oven and bake for about 5 minutes. Passed on a dish and decorate with greens.

Bon appetit!

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