Description
It's my anniversary, 100-th! recipe! The taste is indescribable! Very juicy! Appetizer just melts in your mouth and the first flies off the table!
Ingredients
-
Eggplant
2 piece
-
Tomato
2 piece
-
Chicken egg
2 piece
-
Allspice
-
Flour
1 cup
-
Soy sauce
50 ml
-
Greens
-
Garlic
2 tooth
-
Vegetable oil
-
Milk
50 ml
Cooking
Beat eggs. Pepper.
Pour soy sauce and milk. Stir.
Sift the flour and add to batter.
A nice rubdown. If required, the salt may be added.
Finely chop the greens (I dill, ideally parsley) and garlic skip through the press.
Tomatoes cut into circles, about 0.5 cm thick.
Eggplant (if young, the skin clean is not necessary) cut into circles with a thickness of approximately 1 cm. Circles should be an even number.
Pour in a pan the oil (it should be a lot). Put on the fire. Mugs eggplant dipped in batter,
and fry in a well heated pan at medium heat
with the two sides.
Place on a plate. Can on a napkin to stack the excess fat.
Put on top of the tomatoes.
On the tomatoes put a little garlic and herbs.
Cover with the second half of the eggplants while they are still hot.
Yum!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.