Description
Eggplant baked with vegetables and cheese.
Ingredients
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Eggplant
4 piece
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Carrots
3 piece
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Pepper
3 piece
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Garlic
1 tooth
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Cheese
200 g
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Tomato
4 piece
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Curry
0.5 Tbsp
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Mayonnaise
100 g
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Vegetable oil
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Dill
-
Parsley
-
Black pepper
-
Salt
Cooking
Eggplant mode circles, put in a bowl and add salt, mix well and leave for 30min.
Tomatoes cut into circles. From pepper cut the stem and seeds and cut into rings.
Carrots grate on vegetable grater and fry in vegetable oil at the end of roasting add the curry. Spread on a plate.
Rinse eggplant of salt and fry in vegetable oil, lay them on a napkin that would be gone excess oil.
In glass form, lay out a layer of eggplant close to each other. Top with dry garlic. A layer of tomatoes. Sprinkle black pepper Put the carrots, sprinkle with dill. Pour mayonnaise. Squeezing fresh garlic. Pepper rings. A little salt, parsley. Pour mayonnaise.
Close the top with foil. Put in a preheated t=190S the oven for 40min.
Remove the foil, sprinkle top with grated cheese, reduce the temperature to t=150C and put another 20min. in the oven.
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