Cooking process
The end of summer is a real vegetable expanse. What can not keep up with the beds! I want to make supplies for the winter or now please your loved ones with a delicious dish. Salads, snacks, ragout, casseroles … I propose to cook a delicious casserole for which all the right ingredients are always available.
This casserole is very nutritious, it contains not only vegetables, but also chicken and cheese. This is a full meal or dinner. In addition to the amazing taste and satiety, this eggplant casserole with vegetables, chicken and cheese is a real storehouse of vitamins, and every vegetable is good in its own way. Cook and enjoy the gifts of summer!
To prepare the casserole, you need to take aubergines, tomatoes, chicken fillet, carrots, onions, hard cheese, mayonnaise, sunflower refined oil, seasoning “Hmeli-suneli”, black pepper and salt. When serving, you can sprinkle the casserole with herbs (dill, parsley).
Chicken fillet wash, dry, cut into small pieces and pass through a meat grinder.
Add minced pepper and salt to the stuffing.
The mass is well mixed.
Eggplants should be washed, cut into slices 0.5-0.7 cm thick, sprinkled with salt and left for 15 minutes. Isolated bitter juice to drain.
Lay the eggplant slices on a frying pan with preheated oil and fry on both sides until browned. Eggplant is divided into three parts.
The bulb is cleaned, cut in half, and then each half is chopped into thin half rings.
Carrots clean and rub on a coarse grater.
Onions and carrots put on a pan with preheated oil and fry until soft.
At the end of the frying, add the seasoning “Hmeli-Suneli” and mix.
Wash tomatoes and cut into thin slices.
Grate the cheese on a fine grater.
Lay a third of eggplant circles on the bottom of the baking container.
On the eggplant lay out the ground meat.
Stuff the ground with a layer of eggplant.
Over the eggplants, evenly spread the mixture of onions and carrots.
Cover the vegetable mixture with a layer of mayonnaise.
For mayonnaise lay out the remaining eggplant.
Cover the eggplants with tomato slices.
Lubricate the tomatoes with mayonnaise.
Sprinkle the tomatoes with grated cheese.
Put the capacity in the oven, heated to 180 ° C, and bake for about 40 minutes (until a crust is formed). Casserole from eggplants with vegetables, chicken and cheese is ready.
To make a dish hot, you can sprinkle with herbs.
Bon Appetit!
Baked eggplant with vegetables, chicken and cheese
Appetizing and hearty casserole with eggplant and chicken is suitable for lunch and dinner for every day.
Ingredients
Eggplant – 2-3 pcs.
Tomatoes – 2-3 pcs.
Chicken fillet – 350 g
Carrots – 1 pc.
Onion – 1 pc.
Cheese hard – 70 g
Mayonnaise – 100 g
Refined sunflower oil – 80-100 g
Seasonings “Hmeli-suneli” – 1 tsp.
Pepper black ground – 0,5 tsp.
Salt – to taste
Cooking process
The end of summer is a real vegetable expanse. What can not keep up with the beds! I want to make supplies for the winter or now please your loved ones with a delicious dish. Salads, snacks, ragout, casseroles … I propose to cook a delicious casserole for which all the right ingredients are always available.
This casserole is very nutritious, it contains not only vegetables, but also chicken and cheese. This is a full meal or dinner. In addition to the amazing taste and satiety, this eggplant casserole with vegetables, chicken and cheese is a real storehouse of vitamins, and every vegetable is good in its own way. Cook and enjoy the gifts of summer!
To prepare the casserole, you need to take aubergines, tomatoes, chicken fillet, carrots, onions, hard cheese, mayonnaise, sunflower refined oil, seasoning “Hmeli-suneli”, black pepper and salt. When serving, you can sprinkle the casserole with herbs (dill, parsley).
Chicken fillet wash, dry, cut into small pieces and pass through a meat grinder.
Add minced pepper and salt to the stuffing.
The mass is well mixed.
Eggplants should be washed, cut into slices 0.5-0.7 cm thick, sprinkled with salt and left for 15 minutes. Isolated bitter juice to drain.
Lay the eggplant slices on a frying pan with preheated oil and fry on both sides until browned. Eggplant is divided into three parts.
The bulb is cleaned, cut in half, and then each half is chopped into thin half rings.
Carrots clean and rub on a coarse grater.
Onions and carrots put on a pan with preheated oil and fry until soft.
At the end of the frying, add the seasoning “Hmeli-Suneli” and mix.
Wash tomatoes and cut into thin slices.
Grate the cheese on a fine grater.
Lay a third of eggplant circles on the bottom of the baking container.
On the eggplant lay out the ground meat.
Stuff the ground with a layer of eggplant.
Over the eggplants, evenly spread the mixture of onions and carrots.
Cover the vegetable mixture with a layer of mayonnaise.
For mayonnaise lay out the remaining eggplant.
Cover the eggplants with tomato slices.
Lubricate the tomatoes with mayonnaise.
Sprinkle the tomatoes with grated cheese.
Put the capacity in the oven, heated to 180 ° C, and bake for about 40 minutes (until a crust is formed). Casserole from eggplants with vegetables, chicken and cheese is ready.
To make a dish hot, you can sprinkle with herbs.
Bon Appetit!