Description
Vegetables cooked and most importantly served so we ate at the summer restaurant in Noumea many years ago. Perhaps the vegetables were cooked and not so, even not at all, but the taste that was memorable was the one. And soy sauce, Kikkoman, emphasized the richness and brightness of the taste of the filling. Don't want to taste vegetables from the Black sea coast and go for a little walk in the Sunny Noumea?
Ingredients
-
Eggplant
2 piece
-
Tomato
1 piece
-
Pepper
1 piece
-
Onion
1 piece
-
Garlic
2 tooth
-
Cilantro
1 coup
-
Vegetable oil
1 Tbsp
-
Brown sugar
1 tsp
-
Soy sauce
1 Tbsp
-
Salt
-
Black pepper
-
Nuts
1 handful
Cooking
Eggplants often prick with a fork, put in refractory form and put in a preheated 250 degree oven for 15 minutes.
While the eggplant baked, cut the tomato in half. Cut grate to the hand leaving only the skin.
Do peppers remove seeds and partitions, pulp cut into cubes.
The onion and crush the garlic. In skillet, heat oil, fry onion and garlic until light Golden brown.
Add the chopped pepper.
Then add tomato pulp, add brown sugar, stir to dissolve the sugar. Cook for 5 minutes.
Pour in the soy sauce.
The fire increased to a maximum, once liquid has evaporated add chopped cilantro, stir, and the fire off. To give the filling cool.
Eggplant peel, trying to save the stem.
Holding the eggplant by the tail, cut the flesh into strips lengthways.
On dish put the eggplant, opening it like a fan and season with salt and pepper to taste.
On top put the filling, sprinkle with nuts.
Bon appetit!!!
Here he Gelendzhik from a height of the cableway
Or bird's eye view as You please
And
What is the Majesty of the mountains
What lush greenery... It is, sorry, not bald Crete, my favorite.
Better than mountains can be only mountains.
And here's a snack.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.