Mankind learned about eggplants thanks to India. In IX the Indians began to transport this vegetable to neighboring countries.
Later, that is, after the Crusades, Europeans learned about
eggplants.
However, as usual, Europe did not immediately learn the appropriate ways of growing and cooking eggplants. Long and hard work of cooks followed before the favorite dishes were created.
It is worth giving a recipe for a casserole for dinner to the general piggy bank of dishes from eggplants
.
Ingredients for eggplant casserole:
- eggplants – 2 pcs;
- salt – a pinch;
- vinegar 6% – 2 tbsp;
- cold water – 2 liters;
- oregano – tsp;
- tomato – pcs;
- vegetable oil – 2 tbsp;
- dry garlic – a pinch;
- eggs – 3 pcs;
- sour cream – 3 tbsp;
- flour – 3 tbsp.
Preparation of eggplant casserole:
Rinse the eggplants, remove the stalks. If desired, you can remove the peel, leave or make a pattern on the eggplant.
Cut eggplant crosswise round plates 2-3 cm thick. Pour salt into a bowl, pour vinegar. Fill the mixture with water, send the eggplant slices into the liquid.
Put a weight on the eggplants so that the slices are completely submerged in water. Leave the eggplant plates to marinate for 15-20 minutes.
Then lay out the eggplant pieces on paper towels, blot off excess moisture. In a bowl, pour vegetable oil over the eggplant plates and sprinkle with oregano.
Fry the eggplant slices in a dry skillet over medium heat until golden on both sides.
Cut the tomato into small cubes
. Separately in a frying pan fry tomatoes with dry garlic and salt to taste.
In a bowl beat eggs, add sour cream, mix
.
Pour flour into the sour cream mixture, mix the components.
Pour the dough over the tomatoes in the skillet. On the surface, lay out the plates of eggplant.
You can sprinkle the casserole with grated cheese.
Under a lid cook the casserole on low heat for 15 minutes.
For a cheese cap it is worth taking cheese Suluguni, Brynza or Adygeisky. You get a hearty dish without meat ingredients.
