Description
If You love eggplant and cheese, then this recipe will surely like. It's quick and easy, especially from young balaganchika. Looks impressive on the table. Can be served as a hot dish or as an appetizer. Simply yum!
Ingredients
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Eggplant
6 piece
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Blue cheese
25 g
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Cheese
25 g
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Cheese
25 g
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Soft cheese
25 g
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Tomato
70 g
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Vinegar
10 ml
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Thyme
2 piece
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Garlic
2 tooth
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Salt
-
Mac
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Olive oil
Cooking
Prepare the chips. The eggplant is thinly cut.
Drop into boiling salted water, to sexprivate within two minutes. Take out, dry on a towel.
Sprinkle with poppy seeds and large sea salt. Put in the oven for 30-40 minutes at 100 C.
Marinate tomatoes in balsamic bite. Cut them in cubes, add the balsamic vinegar, garlic, salt and pepper. Before serving, let stand 10-15 minutes.
Eggplant cut in half to make "barrels". Remove the core from eggplant. RUB with salt and olive oil. Put in the oven for 3-4 minutes at 180 C.
Cheese and garlic into cubes. Thyme wash.
Stuffed eggplant with cheese with thyme and put back in the oven for 10 minutes.
Put on a dish cheese-stuffed eggplant. Decorate with a sprig of thyme and crisp aubergine. Around to make pickled tomatoes.
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