Description
This is a very hearty, tasty, tender and juicy pie... Eggplant on a bed of dough and top the filled-egg-milk-cheese filling...
Ingredients
-
Chicken egg
3 piece
-
Flour
1 cup
-
Salt
1 tsp
-
Eggplant
2 piece
-
Onion
1 piece
-
Carrots
1 piece
-
Milk
250 ml
-
Dutch cheese
100 g
-
Butter
100 g
-
Dill
1 Tbsp
-
Vegetable oil
3 Tbsp
Cooking
Eggplants remove skin, chop into strips, add 1 tbsp salt and cover with water. Leave for 30 minutes.
Then press the eggplant well and cut into cubes, in the bowl multivarki pour vegetable oil and lay out eggplant. Mode include Cooking, for 18 minutes. Fry the eggplant.
Peel the onion and carrots to grate on a coarse grater. Add to the eggplant and fry until the vegetables are soft. Then put on a sieve ( do not iron!!!) and drain off excess liquid.
The cold butter to grate it.
Sift flour, add salt, triturated quickly with your fingers into crumbs. Beat in an egg.
Knead the dough. 30 minutes in the cold.
In the bowl multivarki put a round of parchment, grease it with vegetable oil, put the dough, knead with your fingers along the bottom of the bowl, forming bumpers. Sprinkle the top with a small amount of flour.
On top of the dough lay the eggplant.
Do fill. Beat the 2 eggs with a small pinch of salt
Pour in the milk and mix well.
Add grated cheese, stir.
Pour on top of eggplant and sprinkle with dill.
Gently remove the cake, pulling the edges of the parchment. Immediately separate the parchment from the sides of the cake. Then cut into portions.
And gently shift to another dish.
And Bon appetit!
Very tender, very juicy and very satisfying... Minus: very quickly eaten...
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.