Russian-language culinary blog
. Thank you for stopping by. On our website you will findmany cooking recipes
both for holidays and every day. Our collection includesover 1000 recipes
which will certainly give you the opportunity to choose what you like. Our recipes are varied, so here you will find right dish both connoisseurs and gourmets of cooking, and novice cooks.Also, on our website there is a section with topics such as: a healthy lifestyle, diets, weight loss, sports, leisure, motherhood and much more. Here you can draw for yourself a lot of new and interesting things that will certainly improve your life.
And in our Questions section, you can always
ask your question
on cooking, cooking a particular dish, nutrition, diets and any other subject. No questions? Please answer the questions of other users, communicate, help each other. After all, our site was created for this!1. Wash and dry the eggplant. Trim the tip from one end and the tail from the other. Cut the fruit into rings about 0.5-0.7 mm thick. Do not chop too large, otherwise they will not fry well inside. If vegetables are used old and ripe, then bitterness must first be removed from them. Then sprinkle the circles with salt and leave for half an hour. During this time, droplets form on their surface, which will need to be washed off with running water. With these drops, all the hateful bitterness will come out of the fruit.
2. Wash the tomato, dry it with a paper towel and also cut into circles with a thickness of at least 0.5 mm and no more than 1 cm.
3. Cut the sausage into thin rings.
4. Grate the cheese on a coarse grater.
5. Place the pan on the stove, pour vegetable oil and heat up. Spread the eggplants and fry them over medium heat on both sides until golden brown. Season them with salt on one side.
6. Put all the fried eggplant rings on the bottom of the pan.
7. Sprinkle them with cheese chips.
8. Lay sliced sausage rings overlapping on top and also sprinkle it with cheese.
9. After spreading the rings of tomatoes.
10. Sprinkle the casserole generously with the remaining cheese. Install a fire spreader on the gas burner. Place a frying pan on top, cover it with a lid and cook the casserole for half an hour over low heat. During this time, the cheese will melt, holding together all the layers of products.
Serve the finished casserole to the table hot, immediately after preparation.
See also the video recipe on how to cook eggplant casserole with chicken, tomatoes and cheese.
The long-awaited summer has come - and, therefore, the season is open fresh vegetables, berries and fruits. Try to use this short-lived abundance to one hundred percent - and cook a wonderful summer dish for your family.
Eggplant with sausages and chicken, baked in the oven, under a cheese crust - it's amazingly tasty. The appetizer resembles a small pizza, in which there will be vegetables (eggplants) instead of dough. It turns out it is juicy, tender, fragrant: it is impossible to put into words what smell is when the eggplants are in the oven. There is nothing difficult in creating this masterpiece: fast, simple and from a minimum of products - the result is always stunning.
Composition of products
- two medium-sized eggplants;
- one processed cheese;
- 50 grams of hard cheese;
- one sung tomato;
- butter - for lubricating the boats;
- 4 ordinary sausages or 8 small ones (such as "Children's");
- 200 grams of boiled chicken fillet;
- one teaspoon of your favorite ketchup - for one boat;
- one clove of garlic;
- salt, herbs and black ground pepper - to taste.
Eggplant with sausages and chicken, with cheese: a step-by-step cooking process
- We wash the eggplants, wipe them with a clean towel and cut off the tail from the side of the stem.
- With a sharp knife, cut out the flesh, leaving about 8 millimeters on each side. It is convenient to remove the middle part with a teaspoon, making several cuts.
- The pulp extracted in this way is transferred to the blender bowl, chopped until the pieces become small. It is not necessary to achieve the consistency of puree.
- We send the resulting mass to a bowl, add the processed cheese (it is better to get it out of the refrigerator in advance), knead with a fork until smooth.
- Then salt, pepper and mix again.
- Grate hard cheese on a coarse grater.
- We wash the tomatoes, dry them and cut into circles: about 5 millimeters thick.
- boiled chicken fillet cut into small cubes.
- Two eggplant boats salt a little (inside), grease butter, put sausages: 2 or 4 pieces, depending on size. Lubricate the sausages with ketchup and cover with a mass of eggplant and melted cheese.
- Sprinkle with cheese and put aside for a while.
- We also salt the third boat a little, grease it with butter and put pieces of chicken fillet into it.
- Lubricate the chicken with a mixture of eggplant pulp and melted cheese, spread tomato slices on the surface, sprinkle with grated cheese. In the same way we fill the fourth boat.
- We spread our blanks on a baking sheet covered with baking paper or greased with a special non-stick emulsion.
- We send all the beauty to the oven, heated to 200 degrees, for about 30 minutes: until it forms cheese crust ruddy color.
Ready-made eggplants with sausages and cheese, baked in the oven, sprinkle with chopped garlic and parsley before serving. The appetizer is incredibly juicy, tender and incredibly tasty. Be sure to try and please your family with vegetable pizzas: they will thank you.