Miroton Provencal

Description

Familiar flavor from childhood - "French Meat&qu ot;, it appears, has no relation to French cuisine. Offer You a recipe of meat in French-"Miroton Provencal& quot;. The purpose of the meals — the most delicious to dispose of the remnants of boiled meat. There is no sense to use for this dish fresh fillets or other meat first grade.

Ingredients

Meat

300 g
Onion

200 g
Eggplant

1 piece
Tomato

3 piece
Vegetable oil

5 Tbsp
Broth

100 ml
Cheese

50 g
Flour

1 Tbsp
Salt
Black pepper
Thyme

0.5 tsp
Bay leaf

1 piece

Cooking

Eggplant wash, cut into half-rings (this recipe says "sliced"), sprinkle with salt and leave for 10 minutes to left bitterness.

Onions cut in half and the halves into wedges and fry in vegetable oil (2 tablespoons) until Golden. Remove 2/3 of the onions on the plate.

Prepare onion sauce. In the remaining onion in the pan add flour, stir.

Pour the broth, put salt, freshly ground black pepper, thyme, ground Bay leaf, and simmer everything for about 10 minutes.

Rinse the eggplant with cold water, dry on paper napkins. Fry in a pan in 3 tbsp. spoons of oil until Golden.

Take a convenient form for baking, I have a regular deep dish. On the bottom put the fried onion.

The recipe implies the presence of boiled (yesterday) meat. You can take any cooked meat or meats, I have beef. The meat is cut into medium size pieces and put on top of onions.