Description
Eggplant and tomatoes were made for each other. This is a rare version of cooking eggplant without treatment the taste of them (without removing excess moisture and bitterness, salt). The original flavors of vegetables are mixed and harmoniously complement each other, make richer. For the contest "Fast from Moulinex". Here it is necessary to add herbs – thyme, savory, it would be more tarragon, I really liked the oregano.
Ingredients
-
Eggplant
2 piece
-
Tomato
4 piece
-
Olive oil
50 g
-
Onion
2 piece
-
Garlic
4 tooth
-
Seasoning
-
Pine nuts
-
Salt
Cooking
Finely chop garlic, onion - rings. Grease the pan with olive oil and put half of the onion and garlic.
You can make fans so: eggplant cut in half, put a slit down on a Board and cut into thick slices a little less than 1 cm before reaching the end. Or like this, from the whole. Cut the peel from one hand and a whole eggplant cut into slices.
Thinly slice the tomatoes. Insert into eggplant slices of tomatoes. To put all in the form of plump. Free space can be filled with whole mushrooms.
Sprinkle herbs, salt,sprinkle with nuts, then half of the garlic and onions. All drizzle with olive oil, close the form with foil and send in the oven for an hour and a half. Readiness check piercing the base of the eggplant (where not until the end of the cut) should be very good. soft. Unusually tasty! Serve hot or warm (even better, I think). Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.