Appetizer of eggplant, tomatoes and cheese

Name: Appetizer of eggplant, tomatoes and cheese
Total time: 15 min
Yield: 4
Ingredients: semi-hard cheese Fol Epi -100 g; 1 baguette; tomato - 2 pcs; eggs - 2 pcs; salt; eggplant - 1 pc.; 4 sprigs of parsley; vegetable oil; 4 sprigs of dill

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Cooking time: 15 min

Servings: 4

Calories: 344.2 kcal

Fats: 13.4

Proteins: 15.9

Carbohydrates: 39.3

Cooking

Step 1

1. Wash the eggplant and tomatoes, cut into circles of the same thickness. Heat the frying pan, quickly fry eggplant mugs in a small amount of vegetable oil, 1 minute each. from each side. 2. Wash greens, dry and chop. Whisk the eggs in a bowl with herbs and a pinch of salt. Cut the bread into 1 cm thick pieces. Heat the oil in a frying pan. Dip the slices of bread in the egg mixture and fry in a pan until golden brown, 1.5 minutes each. from each side. 3. Preheat the oven to 180ºС. For each slice of bread put a mug of tomato, then a piece of cheese and a mug of eggplant. Drizzle with oil and bake for 7 minutes. Sprinkle with finely chopped herbs before serving.

Ingredients

semi-hard cheese Fol Epi -100 g

1 baguette

tomato - 2 pcs

eggs - 2 pcs

salt

eggplant - 1 pc.

4 sprigs of parsley

vegetable oil

4 sprigs of dill

Author

Cookinero

Total Reviews: 0

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