Aromatic, baked eggplants, with bright, delicious filling. For the contest "Vegetable traffic light".
|Cooking time -||Number of servings 4|
To prepare the eggplant. For this, cut them lengthwise, in half.To make cuts crosswise (to make it easier to scoop out the flesh), salt to taste.
Grease with vegetable oil.
Squeeze the garlic, and drizzle with balsamic vinegar.
Fold halves together and leave for 20 minutes to soak.
Bake in preheated to 200 degrees oven until soft (30-40 minutes).
While baked eggplant, prepare the filling. Onion cut into strips and fry it in vegetable oil.
When the onions are browned, add eggs and immediately stir. Sprinkle with salt and pepper - to taste.
The eggplant is baked. Remove the insides with a spoon.
Tomato cut into polyolefine. Put in each half of eggplant.
Then the egg with onions.
And finely chopped dill.
Connecting half. It turns out some semblance of a roll.
Cut into slices and served to the table.