Another eggplant recipe, very good, plus the simple way of preparation. It goes perfectly this season, especially since there is no need for anything more serious besides - it is quite complete in taste and consistency.
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The eggplant is peeled and cut into cubes about 1cmx1cm thick.
Heat a deeper pan, add the oil, eggplant and let them harden - stir periodically.
They are ready when they turn brown and decrease in volume.
They are placed in a medium-sized heat-resistant glass tray, or any tray deeper than the oven.
Add pepper and salt.
Over the eggplant add the diced tomatoes.
And finely chopped parsley.
The cheese is given through a medium grater and sprinkled over the vegetables.
With 2 forks carefully and slowly mix the above ingredients, added to the pan.
Place the tray in the preheated oven for 15 minutes at 180 degrees - average temperature.
Meanwhile, mix eggs, sour cream and a pinch of salt in a bowl.
Drain the juice left by the vegetables from the tray - if necessary - and pour the egg mixture with cream over the vegetables.
Put the tray in the oven at a temperature of 200 degrees and leave it until it browns nicely on top. After it is ready, take it out of the oven and let it penetrate for 10-15 minutes.
The food is preferably served hot or heated.
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