Stern
Eggplant "ribbons"

2 medium eggplants
4 medium tomatoes
4 cloves of garlic
100 g of Edam cheese
salt, pepper, herbs, seasonings to taste

Cut the eggplants lengthwise, and then cut them into ribbons with a vegetable peeler on the narrow side. Salt and set aside to extract juice.
Drain the juice thoroughly.
Heat 3 tablespoons in a large skillet. tablespoons of vegetable oil, (those who wish can add 200 grams of bacon and lightly fry) fry the eggplants until soft and dark in color.
Scald the tomatoes with boiling water, remove the skin, cut into cubes. Add to the pan, bring to a boil, add very finely chopped garlic, simmer. Season to taste, add finely grated cheese, stir, add pre-boiled spaghetti, stir.
Thanks to "Edam" we got a funky mushroom-creamy taste.
Instead of spaghetti, you can use boiled rice, it will be no less tasty.

Eggplant ribbons
luchok
Eggplant "ribbons" are the finest Italian pasta in a matter of minutes

Eggplant ribbons

Stella,
mamusi
Oh, how beautiful and tasty!)))

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