Description
Summer heat a lot of meat do not eat, and not particularly desirable, but the eggplant stuffed with vegetables and cheese at the time. And tasty, and useful.
Ingredients
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Eggplant
5 piece
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Carrots
2 piece
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Pepper
2 piece
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Onion
2 piece
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Mushrooms
1 can
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Tomato
1 piece
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Garlic
2 tooth
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Mayonnaise
150 g
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Cheese
150 g
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Salt
-
Vegetable oil
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Black pepper
Cooking
Cut eggplant lengthwise into plates, but not to the end, to the tail salt and leave for 15 minutes in water. Vegetables mode half-rings, carrot grate on a grater.
Then fry eggplant in oil and in another pan fry all the vegetables until soft in addition to tomatoes, add salt, pepper. Mayonnaise mixed with grated garlic.
Spread the eggplant on the sheet in which to bake give them a shape of a fan and coat each layer with mayonnaise. Next, stuff the vegetables, put on top of slices of tomato and sprinkle liberally with grated cheese.
Bake 30 minutes at 180 gr.
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