Description
Pita bread always helps me in the post, he can always come up with something new, and besides, in the thin Armenian lavash bread (which we sell) in the no no oil. This time I offer a recipe a hearty casserole with eggplant and zucchini.
Ingredients
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Pita
3 piece
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Eggplant
800 g
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Zucchini
800 g
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Tomato
3 piece
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Milk
300 ml
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Water
200 ml
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Garlic
3 tooth
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Salt
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Spices
-
Tomato paste
3 tsp
Cooking
Eggplant pre-soak in salt water for 30 minutes to left bitterness. Then squeeze the eggplant add chopped zucchini and tomatoes.
Half a Cup of soy milk to pour into a container to send back the garlic, salt, spices and tomato paste, all grind in a blender, then pour the remaining liquid and stir. The sauce is ready.
Pitas cut in half. Form lay out foil, put the first half of pita bread and a little water it with sauce, then put another half of pita bread.
Spread on top of it 1/4 of the filling, pour the sauce, put the pita bread, then the toppings and sauce.
Spread turns a pita bread and stuffing with sauce, put on top the last pita bread and pour the rest of sauce. Send in the oven preheated to 180 degrees.
I stood casserole in the oven for about an hour, but be guided by your oven. The casserole turned out to be such a ruddy.
Cut into pieces and serve.
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