The first time I tried this dish at my aunt's. And then I decided to cook such vegetables myself - it turned out great. My family loved this dish so much that the baking sheet is empty in 15 minutes.
It is necessary
- 2 pcs. eggplant,
- 1 PC. zucchini,
- 4 things. tomato,
- 1/4 pineapple
- 3 tbsp. l. soy sauce,
- 4 tbsp. l. sunflower oil,
- 1/2 cup mushroom broth
- 2 sprigs of basil,
- 1 bay leaf
- salt and pepper to taste.
Instructions
Step 1
I cut the eggplants into slices and soak them in salted water so that they do not taste bitter. Then I wash the eggplants and fry them in a pan in sunflower oil until golden brown.
Step 2
I peel the pineapple and cut it into slices. I cut the zucchini into slices. The same with tomatoes. Grease a baking sheet with sunflower oil and carefully stack vegetables and pineapple one after another.
Step 3
Preparing the fill. I mix soy sauce with mushroom broth, which can be made from a dry soup mixture or a bouillon cube. I add pepper, basil sprigs, bay leaves and salt to taste to the mixture.
Step 4
I mix everything well and pour vegetables with this mixture. I cover the top with a lid. I put it in a preheated oven to 180 degrees for 25-30 minutes. The vegetables are juicy and tasty.
