Description
Summer pot roast turns out so tasty that your family and guests will ask for more.
Ingredients
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Pork
600 g
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Potatoes
6 piece
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Eggplant
1 piece
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Carrots
1 piece
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Tomato
2 piece
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Pepper
1 piece
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Zucchini
1 piece
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Garlic
4 tooth
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Parsley
1 coup
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Cheese
200 g
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Mayonnaise
4 tsp
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Salt
-
Onion
3 piece
Cooking
Meat cut into pieces and put on the bottom of the pot, lightly add salt (pepper if desired)
Cut onion into half rings and put on top of meat
Carrot three on a small grater and put on the bow
Eggplant cut into cubes, sprinkle with salt and leave to soak for 15 minutes, then wash and fry in vegetable oil until soft
Put in a pot
Now cut the zucchini and put in a pot
The next layer - bell pepper, finely chopped
Now potatoes cubes, pour salted water to cover potatoes, top three on a coarse grater cheese
The edges of the stacked half-ring of tomato in the middle of mayonnaise
Narchive pots lids or cabbage leaves and place into a preheated oven for 1.5 hours
Garlic passed through chesnokodavilku
Get out a pot, open the lid (remove cabbage leaves), put on top garlic
Little by little
And sprinkle with chopped greens
Give a little to stand up and serve
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