Description

Vegetable terrine of eggplant with cheese
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

  • Eggplant

    2 piece

  • Pepper

    3 piece

  • Tomato

    2 piece

  • Garlic

    5 tooth

  • Dill

    1 coup

  • Cheese

    400 g

  • Vegetable oil

    50 g

Cooking

step-0
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.
step-1
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.
step-2
Peppers (without skin) cut into petals, tomatoes (skin removed, scalded) - thin circles.
step-3
Finely chop the garlic and herbs. Garlic is to cut!
step-4
Crumble the cheese or mash with a fork.
step-5
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.
step-6
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.
step-7
A layer of peppers.
step-8
Again cheese. Next, repeat layers.
step-9
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.
step-10
Turn down the ends of the film and gently turn on the dish.
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