Eggplant with cheese and tomato sauce

Description

Interesting recipe for cooking eggplant, which is used for several years. Family loves

Ingredients

Eggplant

3 шт
Olive oil

5 ст. л.
Dutch cheese

100 г
Tomato

2 шт
Sour cream

3 ст. л.
Salt

0,5 ч. л.
Spices

0,5 ч. л.

Cooking

Wash the eggplant and cut into long slices. Better to cut thinner than would otherwise be hard

Put the eggplant (how much you want) in a preheated frying pan and pour oil. Keep in mind that the eggplant is very good at absorbing oil, so 5 tbsp - it is about all the dish, adding as needed

Chop the tomatoes for the salad so that the pulp and the water was in the different bowls. The pulp can be used for salad, it is not touch, and the liquid from the tomatoes add sour cream, salt, spices. Mix well. If you want thicker, you can add a tbsp of mwiki and mix to avoid lumps

To RUB cheese, flip the eggplant and sprinkle with cheese. You can cover it so the cheese is better melted

To shift the eggplant to a plate of cheese down and pour the sauce over them. For each slice the average for 1 tbsp it is Important to pour the sauce once removed from the pan, because the sauce on the hot eggplant will dry out better. The rest of the eggplant to cook well.