Once Konstantin Raikin in an interview to one of female magazines told that he adores the stuffed eggplants with cheese which are done by his wife. Perhaps, and not absolutely what Raikin mentioned, but nevertheless, deserves the offered recipe attention the originality and singularity. Besides this recipe is simple and economic both on temporary, and on financial expenses.
It is required to you
- 3-4 small eggplants
- 100-150 grams of cheese
- 2 garlic gloves
- to steam of tablespoons of vegetable oil
- salt
- 20-25 minutes on preparation.
Instruction
1. Wash, cut eggplants lengthways in half, salt.
2. On a frying pan to pour 2 tablespoons of vegetable oil, to lay eggplants on a bottom one layer a section up. Add a little water – approximately, a glass. Cover, put on small fire for 10-15 minutes. If water boils away, and eggplants still will be firm, then it is necessary to add waters for suppression.
3. So far eggplants are extinguished, to grate cheese, to crush or grate two garlic gloves on a small grater.
4. In 10-15 minutes to check readiness of eggplants – they have to be such softness that its core could be taken out a spoon. Carefully a teaspoon we take out an eggplant core so that stenochka with a peel held a form. Add some eggplants puree to a cheese curd, it is good to mix, salt, add some spice (at will), and to fill with the received forcemeat back aubergine "court shoes". Cover and put on small fire before fusion of cheese.