Description
A lot of what you cook eggplant, I cook so. In winter I make with minced meat and summer vegetables, this dome with pastionate, but you can with zucchini and mushrooms, it's only in Your preferences!
Ingredients
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Eggplant
3 piece
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Squash
1 piece
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Onion
1 piece
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Tomato
4 piece
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Pepper
1 piece
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Pasta
300 g
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Vegetable oil
100 ml
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Salt
-
Dutch cheese
300 g
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Black pepper
Cooking
Wash the vegetables and prepare all the products.
Eggplant cut into thin slices.
Smash the tomatoes in the blender and stew in the pan.
Add to them the onions.
In another pan fry the squash.
The eggplant slices to fry and put on a napkin to remove excess oil.
In a bowl combine all vegetables and pasta, mix well, grate half of the cheese. Salt and pepper to taste.
Refractory form vystelit parchment.
Lay overlapping in a spiral eggplant. Eggplant needs to be long enough length to bend. Sprinkle the aubergines with grated cheese, it will melt during baking and seal the base.
Put the stuffing tightly, to make a grid of eggplant, you can cover three slices, wrap the edge of the eggplant along the radius of the bowl.
To fall asleep remaining cheese. It will melt and fix the bottom. And put in the oven for 20 minutes.
Remove from oven, allow to cool for 10 minutes, placed on top of a plate on which we serve, and carefully turn over! Voila! The dish is ready!
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