Casserole with rolls of eggplant

Description

I wanted to her husband's holiday to cook not just a casserole, and some zapekanku aradninkai. And that's what I did.

Ingredients

Minced chicken

500 g
Onion

1 piece
Potatoes

700 g
Eggplant

1 piece
Carrots

3 piece
Greens
Butter

50 g
Milk

0.25 cup
Salt
Black pepper
Nutmeg
Cheese

50 g
Celery root

100 g

Cooking

Eggplant cut into thin plates. It is convenient to do using slicers Berner. Carrots and celery to grate on a coarse grater.

Sauté carrots and celery until soft.

In a bowl, add salt and pepper to taste. Add a little cheese and a little mayonnaise or sour cream - for a bunch.

Eggplant lightly fried in a pan with just a few drops of vegetable oil to a soft steel plate.

Spread plates of eggplant with the filling and roll the rolls.

Leave to the side.

Bulb onion finely chop.

Fry the onion in vegetable oil until transparent.

Add the beef and fry quickly, without fanaticism, so as not to overdry.

Break the mince with a blender or skip through Mincer. To taste salt and pepper, add the ground nutmeg and herbs. If it is dry, pour a little broth or water. Mix well.

Peel the potatoes, boil until tender. To merge broth, dried potatoes, mash, add butter and stir.

Pour the hot milk and stir again thoroughly.

Form for baking grease, put the potatoes and flatten.

Put the beef, not tamping it. Eggplant rolls cut in half. To make the filling finger holes, and attach the halves of the rolls. Lightly sprinkle cheese, grated on a fine grater.

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