Baked Eggplant And Zucchini

Baked Eggplant And Zucchini




20 min


30 min


for 4 people


20 minutes


30 minutes


  • 1 large eggplant melons
  • 1 large zucchini
  • 1 cup cottage cheese
  • 1 tablespoon of dried tomato powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil

For the tomato sauce:

  • 3 tomatoes
  • 2 cloves
  • 1 tablespoon tomato paste
  • 1/2 tablespoon chili paste
  • 1 tablespoon thyme-flavored olive oil
  • 1 teaspoon pesto sauce

Key point

Soak saline take the pain avoiding blackening of eggplant and change water several times.

Cooking Advice

If you desire instead of white light cottage cheese and feta cheese mozerella, according to your taste or you can use a cheddar cheese. You can also use fresh basil pesto sauce without adding to your tomato sauce.

How to make?

  1. Wash and peel tomatoes. Chop into small cubes.

  2. tiny tiny and chop the garlic.

  3. Put the pan on stove and then add tomatoes and garlic without adding any fat.

  4. Stir into the tomatoes, add the tomato paste during cooking. Stir in the spices and oil. Sosa solidifies gradually add hot water.

  5. Add the tomatoes, pesto sauce thoroughly melted into the furnace after holding two more minutes off the gold of your quarry.

  6. strain eggplant as pajamas and cut in 1 inch thick in a circular fashion. Soak in salted water.

  7. Meanwhile, peel and pumpkin precise way round again. Put a bowl with eggplant and zucchini süzünv. add salt and pepper to blend into with 1 tablespoon olive oil.

  8. Greaseproof paper baking tray to cool and index your vegetables. Cook the tomato sauce over your vegetables paylaştırıp your oven at 180 degrees for 15-20 minutes in advance ısırtıl.

  9. Mash with a fork, add cheese on a plate. Finally, add the tomato powder escaped.

  10. Get your vegetables from the oven. Cheese mix vegetables cook in the oven for 10 minutes paylaştırıp. Then Serve hot.

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