20.05.2020
12
Recipe information
Cooking:
40 min.
Servings per container:
2
Complexity:
Easy
Calorie content:
1265.02
Carbohydrates:
27.38
Fats:
106.85
Squirrels:
55.59
Water:
8.45

Ingredients

Title Value
1. Eggplant 2 PC.
2. Tomatoes 4 PC.
3. Hard cheese 200 Column
4. Garlic 4 clove
5. Sugar 1 Tsp
6. Greenery 30 Column
7. Vegetable oil 50 Ml
8. Salt taste
9. Spice taste

Cooking

1. Stage

Wash eggplant and cut into plates without cutting to the end to make a fan. Grate with salt and spices.

1. Stage. Wash eggplant and cut into plates without cutting to the end to make a fan. Grate with salt and spices.

2. Stage

Slice some cheese into slices and grate the rest, cut 2 tomatoes into rings. Put cheese slices and tomatoes in between in eggplant. Put stuffed eggplant in a baking dish.

1. Stage. Slice some cheese into slices and grate the rest, cut 2 tomatoes into rings. Put cheese slices and tomatoes in between in eggplant. Put <strong>stuffed eggplant</strong> in a baking dish.

3. Stage

Peel the remaining tomatoes from the skin by pouring boiling water, chop finely and cook in a pan with vegetable oil. Add the garlic passed through the press, sugar and salt. Cook to sauce.

1. Stage. Peel the remaining tomatoes from the skin by pouring boiling water, chop finely and cook in a pan with vegetable oil. Add the garlic passed through the press, sugar and salt. Cook to sauce.

4. Stage

Pour eggplant on top with the resulting sauce.

1. Stage. Pour eggplant on top with the resulting sauce.

5. Stage

Bake in the oven at 180 degrees 25 minutes. Then sprinkle with grated cheese.

1. Stage. Bake in the oven at 180 degrees 25 minutes. Then sprinkle with grated cheese.

6. Stage

Cook the stuffed eggplants for another 5 minutes, then sprinkle with herbs and can be served.

1. Stage. Cook the <strong>stuffed eggplants</strong> for another 5 minutes, then sprinkle with herbs and can be served.

7. Stage

Bon Appetit!!!