This appetizer is a "slice" of Provence in any average kitchen. Delicious, easy to prepare, it will impress even the most discerning gourmet.
It is necessary
- - 500 grams of fresh eggplant;
- - 300 grams of frozen or fresh mushrooms;
- - 250 grams of fresh tomatoes;
- - 200 grams of sour cream;
- - 100 g of hard cheese;
- - 2-3 cloves of garlic;
- - 2-3 tablespoons of vegetable oil;
- - salt and spices to taste.
Instructions
Step 1
Wash the eggplants, cut into slices about 1 cm thick. Immerse the sliced eggplants in cold and pre-salted water and leave for 30 minutes. During this time, extra bitterness will go away from them. After the vegetables, rinse well with water and let dry on a towel.
Step 2
Fry the eggplants in a little vegetable oil. Fry not until tender, but only slightly dry on both sides. This will make the appetizer more crispy and satisfying.
Step 3
Cut mushrooms and tomatoes into slices 2-2.5 cm thick. During the cooking process, these products are fried stronger than eggplants.
Step 4
Chop the garlic finely, but do not crush. Combine with sour cream, spices and mix well. Grate the cheese on a medium grater.
Step 5
Put the eggplants in a baking dish, lightly salt. Put mushrooms on eggplants, and tomatoes on mushrooms. Grease vegetables with garlic and sour cream dressing on top. Sprinkle generously with grated cheese and put in the oven for half an hour, preheated to 180 degrees.
Step 6
Eggplant appetizer with cheese and mushrooms is ready. Garnish with herbs when serving. It can be used as a stand-alone dish or as an addition to any type of meat.
