Plump eggplants, with fleshy texture, lightly fried and honeyed in juicy red tomato sauce. Meat, pork or beef-baked briefly in the first pot and all together in the oven.
To cook nicely and mingle the flavors and tastes. Simple ingredients with delicious results certainly a classic dish that combines eggplant with meat.
Try it!
To cook nicely and mingle the flavors and tastes. Simple ingredients with delicious results certainly a classic dish that combines eggplant with meat.
Try it!
| work: 30′ | time: 2h:30′ | medium: |
The recipe is from my friend Gianna. Excellent cook, with knowledge and experience more than of many professional.Gianna, thank you!
Ingredient (8 servings)
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In a pot or pressure cooker put half the olive oil and sauté the meat to shield. Stir 2-3 times to saute well everywhere. |
Puree the onions and garlic and add to the pan with the meat. Leave them a little wilted and polish. Mix. |
Muddle the fresh tomatoes and add to the food along with a glass of water. Add salt and pepper. Close the pot and let the sauce cook until it's almost ready. |
In between wash and wipe the eggplant. You do not remove the stem. Cut only the edges that excess. Pour the remaining olive oil in a nonstick pan, cut the eggplant into slices, to the point of the stem without separating them. Press with our palm to open. Salt them and fry lightly. |
Spread in the oven pan the fried eggplant and put them between the cooked meat with the sauce. Add a little water and bake in the oven at 180 C for about 1 hour or until cooked eggplant, meat is very tender and the meat to stay with its oil. You don't mix them. |
This dish was cooked and consumed, along with two friends loved the days of high temperatures during the summer, which is why the spices used were the slimeast to put.If you cook outside summer, then you can use whatever spices you like!
