Description
Delicious, fresh, brand dietary dish, with a slight rustling of the pepper, sladkovato and juiciness of the tomatoes and the soft oiliness of the cheese. In other words, tasty, fast and very beautiful!
Ingredients
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Eggplant
2 piece
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Pepper
3 piece
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Tomato
2 piece
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Garlic
5 tooth
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Dill
1 coup
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Cheese
400 g
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Vegetable oil
50 g
Cooking
First remove the skin from peppers as its a proven way. Will tell you your options, maybe someone come in handy. In the first case, place the peppers for 4-5 minutes in the microwave at full capacity, and then immediately put in a plastic bag, tightly twist and leave to cool. Second — baked in the oven until light prigorelost and also shift in the package. Both options allow after cooling peppers is easy to remove from the skin.
Fry eggplant in oil until it will turn brown and let cool. To the eggplant took a lot of oil and was less oily, they can be lubricated with a brush, and then fry on a dry pan.
Peppers (without skin) cut into petals, tomatoes (skin removed, scalded) - thin circles.
Finely chop the garlic and herbs. Garlic is to cut!
Crumble the cheese or mash with a fork.
All the preparations are complete, you can assemble the terrine. Pave culinary film a small round bowl and put it on the bottom of the overlapping fan of roasted eggplant so that an overhang is created.
Further, we collect the terrine layers, tamping each layer. On eggplant put a little cheese, a sprinkling of dill. Then a layer of tomatoes. Sprinkle with garlic.
A layer of peppers.
Again cheese. Next, repeat layers.
A final layer of eggplant. Bend them eggplants hanging by the side, bend the tape, put a light load and put into the fridge for 2-3 hours.
Turn down the ends of the film and gently turn on the dish.
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