The French word "graten" in cookery call the dish baked in an oven to a golden crust. For a vegetable graten use cabbage of all types, eggplants, a girasol, carrots, pumpkin. Graten from eggplants can be as a main course, and to move as a garnish for fish or meat.
It is required to you
- For 4 portions:
- 2 large eggplants;
- 6 garlic gloves;
- bulb;
- 3-4 average tomatoes;
- 50-80 g of a grated cheese parmesan;
- 1 tsps of tomato paste;
- several leaves of a basil;
- it is a little milk;
- olive oil;
- pepper and salt to taste.
Instruction
1. Mash garlic in a mechanical press. If it is absent, use for this purpose the flat party of a knife. The crushed garlic needs to be fried directly in a skin in a small amount of olive oil. Add to it an onions ring.
2. Throw the tomatoes cut with segments in a frying pan and you extinguish within 15 minutes on slow fire. Pepper and salt. If tomatoes insufficiently juicy, add to a frying pan of a little vegetable broth or usual water.
3. Clean eggplants from a skin, cut with circles. Make cuts them by means of a knife "network" and salt.
4. If eggplants are bitterish, you can make the following to get rid of unpleasant smack. Cover vegetables with a napkin and sprinkle it milk. Properly press eggplants and let's them lie down so minutes ten. During this time vegetables will start up juice with which also bitterness will leave.
5. Dry and pepper eggplants. Send them to the warmed frying pan with garlic, onions, tomatoes and olive oil. When they are reddened on the one hand, turn them and strew with grated parmesan.
6. While eggplants are fried, shift a part of the stewed tomatoes to other frying pan, a vyparta excess liquid and add tomato paste.
7. Oil a form for roasting. Lay out stewed tomatoes on its bottom. From above with an overlap the fried eggplants keep within.
8. Wipe the remains of stewed tomatoes through a sieve and fill in with the received liquid eggplants. Salt, pepper and plentifully strew with cheese. Send a dish to the oven warmed up to 220 wasps and bake before emergence of a ruddy crust.
9. Before giving decorate гратен with a thyme or any other fresh greens.