List of ingredients
Eggplant — 2 pieces
Tomatoes — 4 pieces
Hard cheese — 200 g
Tomatoes — 4 pieces
Hard cheese — 200 g
Garlic — 3-4 cloves
Lemon juice — to taste
Sugar — to taste
Greens of dill, parsley, cilantro — to taste
Salt — to taste
vegetable oil
Lemon juice — to taste
Sugar — to taste
Greens of dill, parsley, cilantro — to taste
Salt — to taste
vegetable oil
Cooking method
Eggplant should be washed and cut lengthwise into plates with a thickness of about 5 mm, not cutting to the end of a noticeable 1.5 cm, so that the eggplant turned 2 «fan». Each plate rubbed with salt and pepper.
Part of the hard cheese cut into plates, and 2 tomatoes to wash, dry and cut into slices. Between the strips of eggplant put 2-3 rounds of tomato and 2 slices of cheese.
Put the stuffed eggplants in the baking dish.
Remain the remaining tomatoes with boiling water and peel. Then cut into small cubes and put in a frying pan with vegetable oil. Add chopped garlic, sugar, salt and lemon juice with garlic. Stir and fry until sauce is obtained.
Prepared eggplants pour the resulting sauce into the oven. Bake at 180 degrees for about 20-25 minutes.
Then sprinkle with grated cheese. Return to the oven and bake for about 5 minutes. Transfer to a dish and decorate with greens.