The simplest recipe with amazing results! My husband doesn't like eggplant, he doesn't like eggplant. But when he tasted the gratin and said it was delicious, I thought, I guess he's just really hungry. And the next day I saw my faithful devouring the remnants of this dish in cold form. And I realized that this recipe we have taken root for a long time! Try it, lovers and not eggplant lovers!
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 3 pieces Tomatoes
- 2 pieces Chicken eggs
- 150 gram Cheese Suluguni
- 2 tablespoons Tomato paste
- 3 tablespoons olive oil
- 2 tablespoons Sour cream
- 1 tablespoon Soy sauce
- 1 clove garlic
Ingredients
|
|
Instructions
- Cut eggplant into circles and fry in oil for 10 minutes, turning 1 time. Then put on a paper towel to remove excess fat.
- Tomatoes cut into circles.
- For sauce mix sour cream, tomato paste and soy sauce, add garlic.
- In a heat-resistant form, put a third of the eggplant, then half of the tomatoes, then cheese and sauce.
- Repeat the layers 2 more times. Cover the pan with foil and bake in a preheated 200 degree oven for 20 minutes.
- Then remove the foil, sprinkle with grated cheese and bake for another 5 minutes.
- Bon appetit!
