Do you love Italian cuisine? Then try to prepare this quite simple dish in which ingredients, classical for Italy, are perfectly combined.
In this recipe you can use any meat voluntarily (mutton, veal, chicken, a turkey), or to use a combination of several types, for example, mutton + a turkey or veal + chicken.
It to be necessary for you:
- 4 eggplants;
- 400-450 grams of any meat without bones;
- 1 big or 2 average bulbs;
- garlic segment;
- Provence Herbs or Italian cuisine seasoning (to taste);
- 2 teaspoons of a soy-bean sauce;
- 100-130 grams of cheese (at your choice);
- 100 grams of 9% of yogurt from cream (or 3% from milk) without additives;
- 2-3 soil tomatoes of the average size;
- 10-12 marinated olives;
- any seasoning for meat (to taste);
- black and/or allspice (to taste);
- salt;
- any savoury herbs at your choice (fennel, a basil and others);
- unrefined sunflower or olive oil
Preparation
Shag1. Wash up meat, drain by means of a napkin. Clean a bulb. Cut everything on small pieces, miss via the meat grinder with large openings. Salt, pepper, add a little seasoning for meat, mix. Remove in the fridge for one hour.
Pay attention!
Use the seasoning corresponding to a type of meat. The mix containing a turmeric well will be suitable for forcemeat from a bird.
Step 2. In a big bowl pour in about 500 ml of cold water, pour a quarter of a teaspoon of salt and stir. Wash up eggplants, destem, cut in half and put in a bowl with salty water for 15 minutes (to remove bitterness).
Step 3. Peel garlic, crush a knife and very small cut. Mix in a cup with pepper, salt, Provence herbs seasoning, vegetable oil and a soy-bean sauce.
Step 4. Slightly wring out eggplants and rub with the received mix, sustain five minutes. During this time prepare a baking tray or ware for roasting (it is possible to grease inside slightly with a desi). Lay out eggplants an even layer skins down and put in an oven to be baked at 200 degrees until ready (30-40 minutes).
Helpful advice
That eggplants were baked quicker, cover them for the first 15-20 minutes with a foil, then remove it and bake about 10 more minutes. After roasting it is possible to knead them a little a fork or to cut pieces.
Step 5. Warm a frying pan with vegetable oil and fry forcemeat on small fire at constant stirring. Finish forcemeat until ready, but don't overdo: forcemeat has to it will turn out slightly fried, juicy and friable.
Step 6. Wash up a savoury herbs, drain a napkin and small cut.
Step 7. Grate cheese, mix with yogurt. Add the cut greens (to taste).
Step 8. Wash up tomatoes, drain. Cut plates about 5-6 mm thick and fry from both parties a little.
Step 9. On eggplants lay out the fried forcemeats and tomatoes, from above an even layer cheese mix with yogurt. Reduce temperature in an oven to 110-120 degrees and put a dish to pine for 10 minutes (it is desirable to use convection). During this time cheese will melt and dense white sauce is formed.
Step 10. Spread out a ready-to-eat meal on plates, decorate with greens and the cut circles of olives. It is in addition possible to serve any sauce, for example, to a trade wind (Passata di pomodoro), песто, etc.
Pleasant appetite!