Tails from eggplant entirely dry on a thread, in winter I add to the soup for a mushroom aroma.

"Why rub the eggplant on the grater?" asked the mother-in-law. And I said, "We have an eggplant casserole for dinner tonight." I am sure that you, mother, as a true lover of blue, this delicacy will definitely taste!

Today's edition. "Site" Share the preparation instructions casserole with fragrant tomato sauce. The recipe was found on the culinary channel “Tasty and useful”. If desired, you can add minced meat to vegetables!



Eggplant casserole Ingredients for casserole

• 1 eggplant
• 1 sweet pepper
• 3 teeth. Garlic
• 1 bulb
• 1 egg
• 100g kefir
• 0.5 tsp soda
• 0.5 tsp salt
• 90g cornstarch
• chili

Sauce ingredients

• 2 tomatoes
• 30g parsley
• 2 teeth. Garlic
• 0.5 tsp salt
• 1 tbsp olive oil
• chili

Preparation

1. Cut the eggplant root and peel it off. Then rub the eggplant on a large grater and move into a comfortable bowl.
   
   
   
   
2. Wash the red pepper and cut into small squares. Also peel the onions and cut them into medium cubes. Pour onions and peppers into a bowl of eggplant. Add to the same egg, crushed garlic and pour kefir.
   
   
   
   
3. Pour soda, salt and some ground pepper. Black or pepper mixture. You will also need corn starch. Instead of starch, crushed corn flakes can be used. Stir everything to uniformity.
   
   
   
   
4. Lubricate the rectangular shape for baking (22 cm by 11 cm, the height of the sides 6 cm) with oil or covered with parchment paper. Put the vegetable mixture in the uniform. Straighten it well and tamp it with a tablespoon. Bake in a preheated to 180 degrees oven for 40 minutes.
   
   
   
   
5. For sauce-making peel off the tomatoes. To do this, make 4 incisions with a knife and lower them in a bowl with boiling water for 2-3 minutes. Then you can peel off the skin. Cut the tomatoes into small pieces, remove the seeds. This is done so that the sauce is not watery. Cut the tomatoes into small cubes.
   
   
   
   
   
   
6. Cut the parsley and garlic tomatoes. Smell it and taste it. Fill it with olive oil and mix it.
   
   
   
   
7. Cut the casserole into portioned pieces. On top of them put a couple of tablespoons of sauce. Bon appetit!
   
   
   
   

For more information on this recipe, watch the video with cook-channel "Tasty and useful." The author of the channel Natalia shares on it her own recipes and low-calorie interpretations of all known dishes. It looks delicious and delicious!

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I also suggest you find out what is the beauty of air casserole from squash. It will be an ideal option for breakfast lunch or dinner!



Such a casserole of eggplant is delicious both in warm and cold form. And the sauce can be served to her absolutely any. Even sour cream with garlic! I highly recommend this tomato to try.

And I want to share with you a little life hack from my mother-in-law: she does not throw out eggplant tails, but dries completely over the oven on a string. In winter, she uses these tails as natural. seasoning. Only 1-2 ponytails of eggplant - and the soup smells like mushrooms!