"Fan" of eggplant baked with cheese
To cook the first time this fan of eggplant, I was forswd by elementary laziness, coupled with the desire to eat for dinner something tasty. And since the range of what was in the fridge, turned out to be quite modest, and dish it out too, very simple. But it turned out so delicious that soon (if you have a particularly honest straight the next day), I made it again. And so, today I want to give step-by-step recipe with photos fan of eggplant, so my experience is, so to speak, "go to the masses".
So, one portion you will need one large, thick eggplant.
Must deprive potential for unnecessary bitterness, so cut it in half (remove the stems), and slice lengthwise almost to the end, like a fan. And the thinner the strips, the better: not only that, more filling will fit, and cook it faster.
add salt and set aside for 10 ... 15 minutes.
Large tomatoes make a shallow cross-shaped incision for a few seconds and fill it with boiling water.
Clean it, cut white pith and cut into thin half-rings.
In addition, to prepare our fan of eggplant, you will need a hard cheese. Little, 50 grams (or so) would be enough
but you need to RUB on a grater.
Also you will need mayonnaise,
and three medium cloves of garlic.
The eggplant will produce a lot of moisture. It washed off with the remnants of salt, Nachinaem tomatoes and sprinkle with garlic, squeezed through a press.
sprinkle with cheese, and put to be baked in the oven. On the middle shelf, at a temperature of 190 degrees for 25 to 30 (more precisely – see for yourself) minutes, just "forget" about them.
Now we obtain our finished, but still very hot eggplant, allow them to cool slightly,
and serves. So, without any complexities and intricacies, we made a very delicious and hearty fan of eggplant.
So it is necessary to wish only one thing – Bon appétit.