Description
Excellent and very tasty cake! And hot it to taste closer to the casserole, and the cold-full pie, needs no warm-up. It is very convenient to take with you to work, for example.
Ingredients
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Zucchini
1 piece
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Eggplant
1 piece
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Onion
1 piece
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Minced meat
200 g
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Sour cream
3 Tbsp
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Cheese
50 g
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Cheese
50 g
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Greens
-
Vegetable oil
2 Tbsp
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Black pepper
-
Salt
-
Chicken egg
2 piece
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Sour cream
1 Tbsp
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Flour
2 Tbsp
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Corn flour
2 Tbsp
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Cheese
30 g
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Leavening agent
0.333 tsp
Cooking
Vegetables should be washed, dried and cut. Eggplant slices, zucchini –sliced thinly quartered, onion – diced. Fry the eggplant in a tablespoon of oil until light blush. To spread, pour oil and fry the zucchini and onions.
Remove the zucchini, a piece of onion and leave to fry together with the mince before friability.
Pour the mince and sour cream and simmer until tender meat and thick sauce. To police lightly, pepper to taste. Cool.
Cheese cut into cubes, cheese RUB on a small grater. The cheese is better pre-soaked.
Mix of sauteed zucchini and eggplant with minced meat, cheese and half of cheese.
In a separate bowl, mix egg, sour cream, grated cheese, a little salt and sifted with the baking powder and the flour of two types.
Mix the dough with filling.
Spread into a greased shape, smooth, sleep on top of the finely shredded greens ( I have celery and Basil) and the second half of the cheese.
Bake in a preheated 200 degree oven until Golden brown and springy surface of the pie.
To give the cake to cool slightly and slice warm. Serve with fresh tomatoes.
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