Description
Julienne, cooked in a loaf. In acts as a filling of eggplant, tomato, meat, fresh lemon juice and spices. Fragrant and juicy filling in a crispy baguette. I recommend to try.
Ingredients
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Baton
0.5 piece
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Eggplant
1 piece
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The juice of a freshly squeezed
1.5 Tbsp
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Meat
250 g
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Tomato
1 piece
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Dill
1 Tbsp
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Garlic
1 tooth
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Cheese
60 g
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Chicken egg
2 piece
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Milk
100 ml
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Soy sauce
0.5 tsp
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Ginger
1 tsp
Cooking
Cut half of the loaf. Gently and evenly cut off the top.
Eggplant clean, cut into small pieces and fry in vegetable oil until soft.
Boiled meat cut into arbitrary pieces.
Remove from the loaf pulp.
Tomato peel and cut into cubes. Add to the meat.
Add the stuffing fresh lemon juice.
Add the eggplant.
Add the chopped dill.
Chop the garlic and add to the stuffing. Mix well.
Filling: mix eggs, milk, soy sauce and ginger. Fill the loaf with the filling on half and pour half of the filling. The second part of the filling and shading.
Sprinkle the top with grated cheese. Put the loaf on a baking sheet in the oven. Bake until Golden brown about 30 minutes at 180 degrees.
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