Description
The dish is very light, both in use and in cooking. Almost dietary)))
Ingredients
-
Zucchini
1 шт
-
Eggplant
1 шт
-
Tomato
3 шт
-
Onion
1 шт
-
Salt
-
Breast of Turkey
250 г
-
Curry
0,5 ч. л.
-
Seasoning
-
Salt
-
Greens
-
Garlic powder
-
Black pepper
-
Sour cream
200 г
-
Salt
-
Water
2 ст. л.
Cooking
Tomatoes, zucchini, eggplant take about the same diameter. Wash tomatoes, cut a cross on the opposite side of the stalk. Drop into boiling water for 10 seconds and remove the skin. Slice the tomato rings about 0.5 cm.
Eggplant wash, peel, cut into slices thickness of about 0.5 cm, salt thoroughly, mash with your hands. Set aside for 20 minutes. Then to rinse, wring out slightly and fry both sides in a little oil until soft.
Onion cut into quarter-rings. Fry.
Zucchini wash, peel and cut into slices with a thickness of about 0,5 see If the squash is not young, then remove the seeds and pulp. It's even easier to get.
Take a refractory form, put the slices of roasted eggplant. To prisolit a little bit. Note-it is better to spread the vegetables so that they were close enough to each other. At first I was taken too great shape, it can be seen in this photo, and then had to shift to make room in form)))
The eggplant spread zucchini.
Cook ground Turkey meat. The Turkey punch in a blender, add salt, curry, seasoning for poultry. Mix well. Pinch off from the minced small pieces and spread on the zucchini.
Put the slices of tomatoes. To prisolit.
On top of fried onions.
To prepare the dressing. In sour cream add salt, garlic powder, ground black pepper and chopped fresh herbs and a couple tablespoons of water. All to balance the taste. Pour the sauce over each "tower" of vegetables and meat. Albeit in the form of a dripping - this is good)
Put in a preheated 190 degree oven, covered with foil. Bake under the foil until the vegetables are soft. Then remove the foil and add degrees to 200, that would get a little baked crust.
Can be eaten hot or cold. I liked the cold)
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