Description
Dish, for those who, like me, prefers vegetables to meat. Casserole of zucchini and eggplant comes out tender and flavorful.
Ingredients
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Zucchini
2 piece
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Eggplant
1 piece
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Garlic
12 tooth
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Tomato
4 piece
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Cheese
150 g
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Mayonnaise
-
Salt
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Khmeli-suneli
Cooking
Eggplant cut into slices of medium tolidine, pour salt and advocated for care of the bitterness
Zucchini and
Tomatoes also cut into slices.
Garlic cut into cubes of medium size
Of deep rectangular form grease with oil and begin to lay ofoschi. 1st layer - eggplant (pre-rinsed). Sprinkle with salt and Khmeli-suneli. Then sprinkle with garlic. It takes me approximately 2-3 tooth. on a layer. I like more garlic, in addition, it only enhances the flavor of this dish. Pour it with mayonnaise
Next layer the tomatoes
On tomatoes put zucchini
Zucchini sprinkle with salt and seasoning. Then garlic and mayonnaise.
Then garlic and mayonnaise.
For the mayonnaise, put the tomatoes
Then repeat the layers: eggplant (salt, seasoning) - garlic - mayonnaise - tomato - zucchini (salt, seasoning) - garlic - mayonnaise - tomatoes (the last layer). On each circle of tomatoes place the mayonnaise and in the oven, preheated to 200 degrees for 40 min.
After 40 mins take the casserole and sprinkle with grated cheese and another 10 minutes in the oven. That's all! I want to add that eggplant in my house there are rarely zucchini, so often this casserole I only do it with zucchini and it turns out no less delicious.
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