Description
Took the recipe from Julia Vysotskaya's changed quite a bit and was very pleased with the result. Very tasty and tender.
Ingredients
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Eggplant
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Cheese
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Feta
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Figure
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Tomato
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Seasoning
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Garlic
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Salt
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Black pepper
Cooking
The number of ingredients does not indicate I did everything by eye. Boil some rice that was crispy.
Eggplant cut in half, remove the flesh, trying to walk as close to the skin, but not harm her.
Boil in salted water. Not long - a few moments after boiling. Do not overcook - otherwise it will be not tasty and, in addition, difficult stuff.
In a hot pan with oil, better olive oil, fry a clove of garlic. then throw it - he's no longer interested in, your scent he gave.
The flesh of the eggplant cut into small cubes and fry in garlic butter.
Whisk the tomatoes in a blender with your favorite herbs (I have Basil, oregano, cilantro, dill), salt and pepper. Pour into a separate pan and simmer on a slow fire. The sauce should thicken.
Meanwhile, cut the feta cubes. Our mix of eggplant, rice, feta and sauce (a couple tablespoons). Eggplant and rice I don't add salt - the feta is salty enough.
On the bottom of the form (I lined with foil), pour a little sauce. Here the main thing not to overdo it otherwise the eggplant will be too soft. In the form put the cooled baklazhanovy pumps.
And stuffed with our meat. Sprinkle with grated cheese - any hard, to your taste. On top pour some more sauce. Bake in preheated oven at a temperature of about 180° to melt the cheese. Bon appetit!
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