Description
Eggplant-tomatoes-cheese! This classic combination is loved by many and I was no exception. This time a full hot meal for lunch or dinner. Have time to prepare until the season is in full swing!
Ingredients
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Eggplant
2 piece
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Tomato
1 piece
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Cheese
150 g
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Sauce
3 tsp
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Vegetable oil
2 tsp
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Garlic
2 tooth
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Cilantro
1 coup
Cooking
For the filling take a large fleshy tomatoes, bunch of cilantro, 1-2 cloves garlic and cheese
Tomatoes and cheese cut into cubes, cilantro and garlic finely chop. Mix all in a bowl, and season with 1 tsp oil and 1 tsp teriyaki sauce "Kikoman". This quantity of stuffing is enough to stuff 2 eggplant (i.e. 4 halves)
Eggplant cut lengthwise, about a teaspoon, remove the pulp, leaving a wall. Oil brush the eggplant inside sousei Teriyaki "Kikkoman" and brush with oil
Fill the eggplant halves with the stuffing and put in heated to 200 degrees oven. Bake for about 20-30 minutes (the eggplant should be soft
Serve immediately, while the eggplant hot!
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