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Casserole from eggplants with tomatoes and cheese - a very beautiful and satisfying dish

Casserole from eggplants with tomatoes turns out very tasty and beautiful. However, this dish requires a large number of different ingredients and a lot of time for their processing. But once you prepare this dinner, you will want to do it again and again.

Step-by-step recipe for eggplant casserole

Necessary ingredients for the dish:

  • Young and large eggplants - 4 pcs .;
  • Ripe red tomatoes - 6-8 pieces;
  • Cottage cheese fine-grained soft - 350 g;
  • Garlic fresh medium - 4 teeth;
  • Large bulb - 1 head;
  • Red wine present - 100 ml;
  • Parmesan cheese - 100 g;
  • Salt - 2/3 spoons;
  • Fresh basil - 1 bunch;
  • Nutmeg - 2 pieces;
  • Pepper fragrant black - add to taste;
  • Vegetable odorless oil - 85 ml (for frying).

The process of processing the main products

To casserole from eggplants with tomatoes turned out to be the most delicious and juicy, you should carefully process all of the above vegetables. It should be noted that these products will be prepared not only in the oven, but also on the gas stove. So, you need to take 2 large eggplants, wash them well, and then cut into thin plates. Next, rinse the remaining vegetables in warm water, peel them and chop them into cubes (tomatoes, aubergines, onion).

Roasting of the substrate

Casserole from eggplants with tomatoes will be cooked much faster, and also it will turn out much more fragrant, if all the main ingredients are pre-processed in a frying pan. To create the basis for our dish, you need to take a deep saucepan, pour in oil, warm up, and then fry the vegetable plates from 2 sides. To maximally deprive them of fat, eggplant is recommended to get soaked with a paper napkin.

Roasting the filling

Casserole from eggplants with tomatoes will turn out much juicier if you use large ripe tomatoes for the filling. They must be put on the pan with the rest of the chopped products (bulb and eggplant) and stew without lid for about a quarter of an hour. After that, the vegetables should be sprinkled with chopped basil, salt, grated garlic, pepper and pour in red wine, and then remove from heat.

Forming a dish

Vegetable casserole with eggplant is formed quite easily. To do this, take deep dishes for baking, put on the bottom of the roasted plates (half), mashed soft curd, stuffed with tomatoes and grated nutmeg. Next, the dish needs to be closed again with fried eggplants, put a fine-grained dairy product and pour in grated cheese.

Heat treatment

Cooking vegetable casserole in the oven should be at a temperature of 200 degrees for half an hour. As a result, you should get a hearty and beautiful dish with an appetizing cap of melted cheese.

How to serve to the table correctly

Ready to take the casserole out of the oven, cool it a bit, and then cut it with a knife and lay it on the plates with a spatula. Served such a dish to the table in a warm form, along with wheat bread.

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