Description
Fragrant vegetable pie with a rich flavorful filling and delicate weightless dough!
Ingredients
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Eggplant
1 piece
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Zucchini
1 piece
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Onion
1 piece
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Soy sauce
3 Tbsp
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Yogurt
250 ml
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Flour
100 g
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Soda
0.5 tsp
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Salt
1 tsp
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Vegetable oil
6 Tbsp
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Cheese
50 g
Cooking
Eggplant, zucchini cut into cubes. Onion cut into quarters.
In a small amount of vegetable oil fry the onion until Golden brown. Add the eggplant. Cook stirring occasionally 10-12 minutes.
Add zucchini, Teriyaki sauce Kikkoman, salt and pepper. Cook for 3-4 minutes until cooked zucchini. The stuffing is ready.
For the test, in yogurt add vegetable oil, salt, baking soda and sifted flour.
Lightly whisk until the consistency of thick cream.
In form, greased with vegetable oil spread the dough. I have a form of 20*25 cm
Spread the filling on top.
Sprinkle with grated cheese.
Cook in a preheated 180 degree oven for 20-25 minutes.
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