Charlotte of lamb with aubergines
52 - 2 порции
This recipe is from the Book of grocery store "by French home cooking". Gentle dish delicious and very flavorful. Excellent either hot or cold.
Ingredients for Charlotte of lamb with aubergines
- Eggplant - 2 PCs
- Minced meat - 200 g
- Figure - 50 g
- Chicken egg - 1 piece
- Cumin - 1 depot.
- Pepper Cayenne - 1 depot.
- Olive oil
- Black pepper
Step by step instruction of cooking Charlotte of lamb with aubergines
Eggplant wash, peel and cut into not too thick slices. Add salt and leave for 30 minutes. Then rinse and dry.
Rice pour boiling water and cook for 10 minutes, drain, rice drain in a sieve.
Eggplant fry until Golden brown, place on a paper towel.
To connect rice, beef, egg and mashed in a mortar spices.
Small molds lay out slices of eggplant.
Fill the stuffing on top and cover the remains of the eggplant.
Tins to put in the pan with hot water and put into a preheated 200C oven for 30 minutes. Ready pots to turn in the plate. The dish can be served as hot or cold.