Description
This dish is pleasing in its simplicity and taste. Especially great to do it in the summer when all the vegetables, its delicious and flavorful!!!
Ingredients
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Eggplant
2 piece
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Zucchini
2 piece
-
Tomato
5 piece
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Cheese
100 g
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Flour
150 g
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Butter
75 g
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Soy sauce
3 Tbsp
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Salt
-
Black pepper
-
Thyme
-
Rosemary
-
Vegetable oil
3 Tbsp
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Onion
1 piece
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Garlic
3 tooth
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Sauce
2 Tbsp
Cooking
Zucchini and eggplant wash and cut into cubes. Onions and garlic peel and finely chop. Sauté the vegetables on a heated with oil the pan until soft, at the end pour 3 tbsp. of soy sauce Kikoman.
Grease ovenproof form and lay on the bottom of the roasted vegetables.
Cheese cut into cubes and put it on the vegetables.
Tomatoes cut into slices, put them on cheese and pour sauce Kikoman with a bow.
Put the flour in the bowl of a processor, add the chilled butter, cut into cubes and grind in pulse mode to make a baby. Lay it on the vegetables.
Bake in a preheated 180 degree oven for about 30 minutes or until it will turn brown. I got two molds, the second a little less.
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