Description
In season eggplants and tomatoes - it's time to cook this amazing dish!
Ingredients
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Veal
500 g
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Eggplant
500 g
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Onion
100 g
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Tomato
3 piece
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Flour
1 Tbsp
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Tomato paste
2 Tbsp
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Garlic
3 tooth
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Vegetable oil
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Dry white wine
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Salt
-
Black pepper
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Parsley
Cooking
Eggplant wash and slice lengthwise.
Put in a bowl, sprinkle each slice with salt and leave for 20 minutes.
Slice the meat (I have beef) into small pieces.
Meat salt and pepper to taste and fry in vegetable oil.
Chop the onion and garlic slices.
Fried meat into the pot, and the remaining oil (add if necessary) to spasserovat onion and garlic.
Add to pan the flour and tomato paste, stir...
... pour half Cup of water (room temperature), bring to boil, add salt and pepper to taste and boil for 2-3 minutes.
Pour the sauce into a saucepan with the meat, cover and simmer on medium heat for about 30 minutes (while you are grilling the eggplant).
If necessary, squeeze the eggplant, then fry both sides until cooked in sufficient quantity of vegetable oil. Be sure to add salt!
Turn the oven on 200 degrees and to start putting some products in the baking dish. First, lay out the eggplant.
On top of the eggplant meat with sauce. On top of large slices of tomatoes (quarters if the tomatoes are small, eighths, if large enough). To pour wine (a little bit) or you can spray it with vinegar (I poured balsamic vinegar). Put bake in the oven for 25 minutes.
Serve sprinkled with parsley. Bon appetit!
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