Description
Simple, hearty and delicious dish out of available ingredients using the soy sauce that enhances the taste of even the most simple products and makes it more expressive. Suitable for lent, and for a simple dinner.
Ingredients
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Eggplant
2 piece
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Mushrooms
1 handful
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Onion
1 piece
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Garlic
2 tooth
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Potatoes
2 piece
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Cherry tomatoes
5 piece
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Soy sauce
3 Tbsp
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Parsley
1 handful
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Vegetable oil
4 Tbsp
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Bread crumbs
4 Tbsp
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Salt
Cooking
To prepare the products. Vegetables, mushrooms and herbs wash and dry.
Eggplant cut in half. Mix the tablespoon of soy sauce with a tablespoon of butter, optional seasoning pepper/chopped parsley and garlic. Smear this mixture eggplant. (Or use teriyaki sauce).
Eggplant baked in the oven for about 10 minutes at a temperature of 200C or fry on the grill. Pomacanchi of eggplant to select the pulp with a spoon. Put baklazhanovy "pumps" in a heatproof dish, greased with vegetable oil.
The remaining flesh of the eggplant, chop. The cherry tomatoes cut into quarters. Chop the onion, garlic and herbs. Mushrooms finely chop. Peel the potatoes and cut into cubes. * To enhance the color and taste of the dish, I use orange sweet potatoes - sweet potato (left in the photo). With a simple potato taste is more traditional.
Reheat in a deep frying pan with a thick bottom wok 2 tablespoons of vegetable oil and fry the potato cubes until soft (3-5 minutes)
Add the onion and garlic, fry until characteristic odour.
Add eggplant and mushrooms, fry quickly.
Add the tomatoes, pour the sauce to the wok (or soy sauce)
Add the greens and sauté all together, stirring constantly, about 2 minutes.
Dump the mixture eggplant.
Breadcrumbs mixed with salt/pepper to taste, chopped parsley/cilantro and vegetable oil. Mix well.
Spread the breadcrumbs over the vegetables. Bake eggplant in a preheated oven at 180C, for about 10 minutes until tender and Browning of the crust.
Ready eggplant spread on a dish, sprinkle with herbs, drizzle with olive oil and soy sauce. You can decorate the cubes of tofu.
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