It’s time to think about what delicious things you can make from eggplants. There are plenty of recipes that allow you to reveal the taste of the little blue ones..
Here is an unusual dish – eggplants with minced meat..
Our magazine expert Yulia Arkhipova – a cook, fourth-category baker told us how to cook.
You will need:
How to cook
1. Cut the eggplants into longitudinal slices and place on a baking sheet.
2. Mix vegetable oil with salt and pepper, grease the vegetables and bake in an oven preheated to 220 degrees Celsius for 20 minutes.
3. Chop and fry the onion until golden brown, then add the minced meat and cook until done and add chopped garlic and tomato sauce.
4. Put the finished eggplant slices in a baking dish, in layers, alternating with the minced meat. Sprinkle the last layer with grated cheese.
Add water, tomato sauce, spices and oil. Bring to readiness in the oven, preheated to 190 degrees for 20 minutes. Enjoy your meal!
Earlier we told you what to add to pea soup for aroma and taste.
It’s time to think about what delicious things can be made from eggplants.There are plenty of recipes that allow you to reveal the taste of the little blue ones..
This is not the most ordinary dish – eggplant with minced meat..
Our magazine’s expert Yulia Arkhipova, a cook and baker of the fourth category, told us how to cook.
You will need:
How to cook
1.Cut the eggplants into lengthwise slices and place them on a baking sheet.
2.Mix vegetable oil with salt and pepper, grease the vegetables and bake in an oven preheated to 220 degrees Celsius for 20 minutes.
3.Chop and fry the onion until golden brown, then add minced meat to it and bring to readiness and add chopped garlic and tomato sauce.
4.Place the finished eggplant slices in a baking dish, in layers, alternating with minced meat.Sprinkle the last layer with grated cheese.
Add water, tomato sauce, spices and oil.Bring until cooked in the oven preheated to 190 degrees for 20 minutes.Bon appetit!
Previously, we told you what to add to pea soup for aroma and taste.
