Description
A simple recipe for each day. If you like eggplant and spicy eggplant that is combined with rice and creamy sauce, then this dish is for you.
Ingredients
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Figure
100 g
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Eggplant
200 g
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Red onion
1 piece
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Tomato
5 piece
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Pepper
2 piece
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Adjika
3 Tbsp
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Coriander
1 tsp
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Garlic
4 tooth
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Milk
1.5 cup
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Butter
1 Tbsp
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Flour
3 Tbsp
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Cheese
100 g
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Chicken egg
1 piece
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Nutmeg
0.1 tsp
Cooking
The recipe I used frozen vegetables, if you have available is fresh, the dish will taste better. So, the eggplant and bell pepper fry lightly in vegetable oil.
Add the chopped onions and tomatoes. Simmer for about 5 minutes.
Add seasoning, garlic and hops suneli. Bring to taste with salt. Simmer until all the liquid evaporates.
Rice bubble Mix to boil in lightly salted water until tender.
In the slightly cooled rice add one egg.
Stir, put in mold (in portions) or in one big form.
Sprinkle vegetable mixture. Flatten with a spoon.
Flour fry in a pan for 1 minute, pour in the milk and add the butter. Keep on heat until thick (2-3) minutes. Add the nutmeg.
Put the cream and Bechamel to the vegetable mixture.
Sprinkle with grated cheese...
And put on 10 minutes in a preheated 230 degree oven.
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