Recipe "Eggplant stuffed with veal with soft cheese":
- eggplant - 3 pieces.
- veal fillet - 300 g
- Adygei cheese - 150 g
- homemade tomato sauce - 3 tablespoons
- Garlic - 1 clove
- Onions - 1 medium
- parsley - 3 sprigs
- salt, freshly ground pepper
The complexity of cooking
Step by step recipe for cooking
Heat oven to 180 ° C. Eggplant wash. Cut off the lower part of the stem. Cut each in half. The pulp is removed tablespoon. Eggplant halves put in a bowl of water with lemon so they do not darkened.
Veal and onion stuffing grind. Season with salt. Good fight off. Minced fry until done, without the appearance of the crust
The pulp eggplant cut into small cubes and fry in vegetable oil for 15 minutes. Add the tomato paste. Season with salt to taste. Squeeze garlic.
The cooled stuffing to put the flesh, break into small pieces cheese. Mix. If necessary, add salt yet.
Eggplant halves lubricated with olive oil inside. Put in each of 2-3 tablespoons of filling. Good utrombovat. On top sprinkle with oil.
Cook on medium level for 30 minutes until brown. Sprinkle with freshly ground pepper and garnish with parsley leaves. Serve hot.