Baked Eggplant Pheasant Tail

four

• Time for preparing

  Contents

  • • 0.0.1 50 min
    • 0.0.2 Simple dish
    • 0.0.3 175.69kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  50 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  175.69kcal

• Rating

• Recipe

Delicious baked eggplant, covered with greens under cheese crust, – a hearty vegetarian main course. Make the sauce from mayonnaise and garlic and we’ll coat them with eggplant. Will like all lovers of vegetables. Perfect for lunch – as usual, so festive. Cook this dish at home and delight loved ones ?

Let’s get started!

Ingredients

0/9 ingredients

• Eggplant – 1 medium-sized
• Tomato – 1/2 pc.
• Sweet pepper – 1/2 pc.
• Cheese – 200 g
• Mayonnaise – 3 tbsp. l
• Garlic – 2 large cloves
• Salt – 1 pinch
• Greens: basil; cilantro; parsley; dill – by taste
• Sunflower oil – to taste

50 мин50 мин 175,69

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Prepare the products:
2. Cut the eggplant in half and soak in salted drinking water for 15 minutes to remove the bitter taste.
3. Cut each of the eggplant halves into uniform “feathers” (4-5 pieces), without cutting them to the end at the base. Make the sauce: squeeze the garlic into mayonnaise and mix.
4. Slice the pepper and tomato.
5. Carry out the next cooking step directly at baking sheet or in a baking dish. Put prepared eggplant, coat each feather with mayonnaise-garlic sauce. Place slices of pepper and tomato between each feather. From above sprinkle with chopped herbs and cheese. Put eggplant on medium Bake the oven at 200 ° C for 30 minutes.

Keywords:

• eggplant
• Vegetarian menu
• second course
• Baked Eggplant
• vegetables and greens
• Festive table
• hearty meals