Eggplant stuffed under a crispy crust

Description

This is a great option for dinner in the country. Also this dish can be cooked as a snack. Prepares quickly enough, and the result will certainly please you. Crisp eggplant adds flavor.

Ingredients

Eggplant

2 piece
Tomato

1 piece
Garlic

2 tooth
Cheese

100 g
Butter

3 Tbsp
Oat flakes

3 Tbsp
Flour

2 Tbsp
Soy sauce

1 Tbsp
Salt

1 tsp
Vegetable oil

1 Tbsp

Cooking

Eggplant wash, dry and cut in half lengthwise. Gently cut the flesh. Pumps eggplant soak in salted water for 10-15 minutes. Make nakoly with a toothpick in several places.

The flesh of the eggplant cut into small dice, tomatoes also cut into cubes.

Fry the aubergines and tomatoes in vegetable oil until soft. Per minute until ready to pour soy sauce and add finely chopped garlic.

Oatmeal to grind into flour with grinders.

In a bowl put cold butter, add ground oatmeal and flour, add salt and grind everything into crumbs.

Eggplant boats removed from the water, put in the interior of the boat prepared vegetables.

Then on top of vegetables put cheese, cut into small cubes. Then sprinkle the oatmeal-butter crumbs. Bake in a preheated 180 degrees oven for about 20-25 minutes.