Bulgarian eggplant II

Category: Vegetable and fruit dishes
Kitchen: bulgarian
Bulgarian eggplant II

Ingredients

eggplant 750 g
tomato 3
shredded cheese 1 glass
vegetable oil 100
milk 1 glass (I took 180 ml)
eggs 3 (I took 2 large ones)
chopped parsley 2 tbsp
salt pepper
grated suluguni (my addition) large handful

Cooking method

  • The recipe is taken from the collection of recipes magazine.
  • Peel and cut the eggplants into cubes. Heat half the vegetable oil and fry the eggplant, stirring occasionally. I did it in a multicooker. Season with salt, pepper and place in a baking dish.
  • Bulgarian eggplant II
  • Wash the tomatoes, cut into cubes, add to the eggplants along with crumbled feta cheese and chopped parsley. Drizzle with the remaining oil and mix gently. Bake for 15 minutes at 180C.
  • In the meantime, beat eggs with milk and a pinch of salt, I also added suluguni to the mixture (I had to dispose of it). Pour over the eggplant. Increase the temperature to 200 C and bake until golden brown.
  • Bulgarian eggplant II

The dish is designed for

4-6 servings

Time for preparing:

50 minutes

Note

I like eggplants more, when they almost fall apart in consistency. In this recipe, they retain their shape, so next time I will not fry them in a frying pan or in a cartoon, but bake them in cubes in the oven to the state I need, and then according to the recipe.

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