I bought an eggplant a few days ago, and I really can't figure out how to eat it. Just today I saw a roasted eggplant and tried it with the ingredients at hand. The taste is quite good. I recommend it. This time I'm not nagging nonsense, just go straight to practice. This recipe comes from a food magazine. It is written in a very general way. I changed it myself.
|eggplant||1 or 2-3 long eggplants|
|olive oil||4-5 tablespoons|
|Basil leaves||Around 10 tablets|
|Bread crumbs||1 tablespoon|
|Cheese shavings||Two tablespoons|
Tomatoes are all four and a half, and cored. Chop the onion, rinse the tilapia with water, and cut into small pieces. Eggplant is cut into long, thick slices about 5-8mm thick.
In a hot pot, pour about 1 tablespoon of olive oil and add onion to saute. Add tilapia pieces, stir fry until slightly emulsified, then add tomatoes and continue to fry red oil. Add rosemary, thyme, salt, pepper and sugar, turn off the heat and simmer for about 10 minutes.
.Add the remaining olive oil in another pot, put the eggplant slices in the pot, add a little salt, pepper, and fry until the eggplant becomes soft and golden yellow. Take out the eggplant and place it on a baking sheet lined with baking paper. Preheat the oven at 200 ° C.
The black olives are cut into rings, the basil leaves are chopped, and put in the braised tomato sauce.
Scoop a spoonful of tomato paste on the eggplant slices and spread evenly. Mix bread crumbs with cheese crumbs and sprinkle on top of tomato paste. Place in the middle of the oven and bake for about 20 minutes.