Summer – a time of a various fresh vegetables. That is why it is very important to use them in preparation of dishes, saturating an organism with seasonal vitamins. For fans of pies it is possible to prepare, for example, it with an eggplants and meat stuffing. The similar gentle dish will please as fans of vegetable dishes, and those who prefer more nourishing food.
It is required to you
- - eggplants – 6 pieces; - pork – 1 kg; - onion – 3 pieces; - eggs – 4 pieces; - tomato juice – 400 g; - cheese – 100 g; - milk – 150 g; - greens to taste – 1 bunch; - sunflower or olive oil – 3 tablespoons; - salt and pepper – to taste.
Instruction
1. Eggplants of the small size wash up a baking plate flowing water and dry a napkin. Cut off from two parties, cut on 4 equal parts and fry olive oil. Onions cut thin noodles and also fry on oil.
2. Miss pulp of pork via the meat grinder, salt and pepper. Add small cut greens to forcemeat. Carefully mix everything.
3. Oil a deep frying pan olive. Lay a half of the fried eggplants on a bottom a crust down and a few their prisolita. Between them put small pieces of a desi. The second layer lay out forcemeat, then – fried onions. Fill in all with dense tomato juice. Lay the remained eggplants a crust up.
4. Shake up eggs and add to them the cheese grated largely. Pour in milk and mix everything to uniform consistence. Fill in eggplants and put them in the warmed oven.
5. Bake a dish not less than 60 minutes. Get and cut on pieces as cake. Decorate with greens and give to a table until it cooled down.