When I saw the recipe for Eggplant Fans at Alice, my taste buds went crazy. And since my family doesn't eat, I finally decided to do it just for myself. In the end, my husband tasted it too, but he said that the eggplant zacusca is better :))) But don't believe it unless you are just as conservative when it comes to food :)) )
- 1 vanata
- 1 small onion
- 1 red
- sliced bacon (depending on how many slices you get after slicing the eggplant)
- sliced cheese
- For the sauce :
- 2 cloves garlic
- 100 g fat yogurt
- chopped green dill
- 1 green basil leaf
- salt and pepper
Preparation Eggplant advantages:
The eggplants are washed and cut into slices, up to close to the tail, at a distance of about 2-3 cm, so that they do not come off the spine.
Onions and tomatoes are sliced.
Place a slice of bacon, onion, cheese and tomato between the eggplant slices. Then the eggplant is tied tightly with kitchen thread and placed in a heat-resistant dish.
Sprinkle with a little olive oil and bake on medium heat for about half an hour. Check if it's ready by pricking the eggplant with a fork.
Grind the garlic and basil for the sauce , then add the yogurt. Homogenize and season to taste with salt, pepper and dill.
Remove the thread from the eggplant, place on a plate and sprinkle with plenty of yogurt sauce.
And I write… and I write… and suddenly my stomach empties… I'm hungry… See you soon! :)))