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Ajapsandal eggplant with egg for Breakfast

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Ajapsandal eggplant with egg for Breakfast

Of course, the real ajapsandal otherwise prepares, on fire, with smoke, but if desired, this dish can easily be repeated in nature. I wanted to please favorite original Breakfast, the more we love eggplant, and they are now young, bitter - sweet. It was very tasty! In addition, the eggplants will become much less caloric if vegetables stew without adding oil and bake everything without cheese, it is not mandatory ingredients, and is quite suitable for the diet.


Cooking time 40 minutes Number of servings2

Ingredients for Ajapsandal eggplant with egg for Breakfast




Step-by-step instruction of cooking Ajapsandal eggplant with egg for Breakfast


Step 1

Saute onion a minute or two on medium heat with oil (optional, you can add a couple of tablespoons of water and bring the onion until soft).


Step 2

Eggplant cut along one side, but not completely, to be able to make a pocket, put into the oven (180 gr.) for 25 minutes approximately, until they become soft inside.


Step 3

A tea spoon take out the pulp of the eggplant.


Step 4

Finely chop the eggplant flesh and mix with the prepared vegetables on medium heat for 2 minutes, add salt and spices to taste.


Step 5

The resulting baklazhanovy pockets spread the filling (and walls too), put a little cheese (you can add greens).


Step 6

Knock in pockets the egg. If it will flow a little - not terrible. Salt, pepper, sprinkle remaining cheese.


Step 7

Sent to duhovochku for 15 minutes at 180 gr., until cooked eggs, look - like protein become solid, before serving sprinkle with greens.