Description
Two juicy and tender meals from the book " the Grill. Raclettes. Fondue". Hearty, tender, delicious - for all fans of vegetables.
Ingredients
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Tomato
4 piece
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Green onions
0.5 coup
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Cheese
250 g
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Cheese
2 Tbsp
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Cream
2 Tbsp
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Olive oil
2 Tbsp
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Eggplant
4 piece
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Basil
1 coup
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Garlic
5 tooth
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Greens
1 coup
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Olive oil
100 ml
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Lemon
1 piece
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Salt
-
Black pepper
Cooking
Tomatoes wash, flat to cut off the tops, remove the pulp (the pulp can be put into another dish, or freeze) Finely chop green onions and mix them with cheese, cream, Parmesan. This mass of stuff the tomatoes
Take 4 large enough piece of aluminum foil, grease it with olive oil. Wrap tomatoes in foil and bake on the grill at 250 deg. 10-15 mins will Get a juicy, tender and filling hot snack.
Now the second appetizer - eggplant: Take the 4 small eggplants, wash and cut into thin slices. In a small bowl, mix olive oil, garlic, salt, pepper and lemon juice.
All the greens grind. Cut 4 pieces of foil of suitable size, coat them with olive oil. On a piece of foil, place the eggplant, carefully brush coat each slice with butter with lemon juice and garlic, sprinkle with herbs.
Wrap in foil and bake in convection oven at 250 deg. With 20 minutes, turning once, so that the whole eggplant is soaked in delicious butter.
Venues foil and place the portioned plates, garnish with herbs and served as a separate dish, or as a complement to the tomatoes.
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