Description
Very simple, but original cold appetizer of tomatoes and eggplant. Despite the ease in preparation, this dish can safely be served even on the holiday table. Juicy sweet and sour of the tomatoes and the pleasant aroma of the fried eggplant is excellent sets off the soft creamy cheese and savory garlic with fresh herbs.
Ingredients
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Tomato
5 piece
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Eggplant
0.5 piece
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Cream cheese
200 g
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Soy sauce
2 Tbsp
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Garlic
1 tooth
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Dill
1 Tbsp
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Parsley
1 Tbsp
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Black pepper
-
Vegetable oil
50 ml
Cooking
Will make a fragrant stuffing for future meals. To do this, put in a bowl of cream (or cream cheese), add garlic (very finely chop with a knife), chopped dill and parsley. Add the soy sauce - light TM "Kikkoman" and pepper to taste.
Mix everything thoroughly, taste (if needed add more ground black pepper, garlic, herbs) and put in the fridge to let the flavors and aromas came together.
Meanwhile, wash and dry eggplant. Cut it in half lengthwise, then cut into half circles - very thin. (the thickness should be not more than 4 mm), then to the slices did not break when twisting.
Pour into the pan vegetable oil, heat well. On high heat fry the slices of eggplant with one hand - literally half a minute.
Then turn over the eggplant and cook the other side for another 20 seconds. Ready eggplant slices spread on a dish with paper towel.
When the eggplants are ready, take the tomatoes. With a sharp knife cut each tomato with a hat about 3/4 height. If the body of the fetus sit evenly on a flat surface, carefully cut it from below. Most of the tomato using a teaspoon remove the pulp with seeds and juice.
Get here are the cups.
A smaller part of the tomato (lids) cut in half, then crosswise cut into thin slices.
Generously coat cooked piece of tomato cheese filling, (leaving a couple of tablespoons for "roses").
To make the original flowers, spread on a flat surface with slices of fried eggplant, alternating with thin slices of tomato. Coat strips of cheese - thus the "petals" are well sealed.
Twist the vegetable plate and insert them in the harvesting of tomatoes, spreading "petals".
Do the same on the other "roses" of tomato, eggplant. Serve on a flat dish if desired, decorate with leaves of green salad or fresh greens. Cook for health, friends and Bon appétit!
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