Description
Offer a recipe of baked eggplant, stuffed with a salad of canned beans. It turns out very tasty, juicy and satisfying.
Ingredients
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Eggplant
2 piece
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Beans
310 g
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Dill
30 g
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Walnuts
50 g
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Garlic
2 tooth
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Vegetable oil
3 Tbsp
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Salt
0.25 tsp
Cooking
Eggplant is good to wash.
Remove the pulp of the eggplant, so to get the boat. Then place the eggplant (with pulp) in cold, salted water for 20 minutes, to go the extra bitterness.
After 20 minutes, boats of eggplant to grease with vegetable oil (1 tbsp), salt. Baking tray lay with parchment paper and spread eggplant. Bake in the oven preheated to 200 degrees, 25-30 minutes.
The flesh of eggplant cut into cubes and fry in vegetable oil (2 tbsp) until soft.
Dill wash and chop.
To open a can of beans, put into a bowl, without draining the tomato sauce.
Walnuts to break into small pieces.
To combine the beans, fennel, nuts, roasted eggplant and garlic, squeezed through a press. Mix well.
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