Description
These wonderful purple fruit with satin skin, perfect for stuffing. Try to fill half the eggplant, smoked bacon and cheese sauce - the result will exceed all expectations! This recipe from sbornika magazines "Cooking with confidence". Very tasty!!!
Ingredients
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Eggplant
3 can
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Bacon
130 g
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Olive oil
75 ml
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Butter
40 g
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Zucchini
1 piece
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Flour
15 g
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Milk
200 ml
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Cheese
100 g
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Spices
-
Crumb bread
4 Tbsp
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Parsley
2 Tbsp
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Cream
3 Tbsp
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Horseradish
1 tsp
Cooking
Cut the eggplant lengthways. Vystavlyaem halves of the pulp and chop the bacon and meat cubes (approximately 1 cm). Fry in olive oil eggplant halves, until they become slightly soft. Blotted with paper towel excess oil. Simmer in olive oil for 5 minutes sliced eggplant. Then lay them on a paper towel. In a saucepan, melt 15 g of butter and fry the diced bacon in 3-5 minutes.
Add half of the zucchini and simmer for another 1 minute. With a spoon take out the zucchini and bacon, and the bed pan the remaining butter. When it has melted, mix the flour and milk, add to the oil.
Bring to a boil and cook until a homogeneous sauce.
Now prepare the horseradish sauce. For this we will mix the horseradish with cream.
The bed 3/4 of the cheddar cheese , the horseradish sauce and season.
Preheat the oven to 200 degrees. Mix the diced eggplant, bacon and zucchini.
Spread the filling into the eggplant halves. Pour the sauce, sprinkle with mixture of crumbs, remaining cheddar and parsley.
Bake for 20-25 minutes in the upper part of the oven until Golden brown. Bon Appetit!!!
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