Ingredients. Forgot the cream. I have 35% drinking, but it can be any.

First peel the eggplant, cut in small cubes and pour salt water for 20-30 minutes. That would not say some of the cooks that it's not required, I fear. Because already once threw a basin of prepared salad in the winter because of the bitter taste, like quinine added. While the eggplant soaked, will get a trout. Remove the bones, remove the skin and trim the sides, as if aligning to the bar. Trimming will not non-local clerk, they'll come in handy.

With eggplant drain off water and rinse. In a pan pour 2 tbsp oil and put the eggplant. Add 1 tablespoon of water and fry until soft. The liquid should completely evaporate. Cool.

In a bowl put the chopped cube the loaf, dill (or herbs that You like), egg, trim the trout and pour the cream. Put roasted eggplant, season with salt and pepper and all the punched blender until smooth. The dough is like thick cream.

In the form put the baking paper and brush with oil. Put 1/2 our test rectangle a little more than a piece of trout that put on him.

Top gently put the rest of the test, closing the trout completely.

Put in oven at t=200*C for 15-18 min. Then switch off the oven and leave for another 10 min.