Appetizers:
- Cauliflower with Egg
- Cauliflower with Mustard
- Chicken Ragout
- Eggplant Salad (Batinjaan Zalud)
- Eggplant slices au gratin, filled with Bolognese sauce and onion
- Forest and Sea (Chestnut mushrooms and pink shrimp)
- Kraotach's Tapenade
- Oysters "Mombasa" (fried oysters with wine-garlic sauce)
- Potato Croquettes with Mozzarella
- Shrimp Cocktail with a Whisky-based Cocktail Sauce
Eggplant slices au gratin, filled with Bolognese sauce and onion
(Appetizer)
Servings:
4.
Ingredients:
2 medium eggplants,
8 tablespoons sunflower oil,
salt,
4-season pepper,
1 onion hard.
For the Bolognese sauce:
10 to 12 Tasty Tom tomatoes,
2 tablespoons sunflower oil,
salt,
4-season pepper,
0.5 teaspoon chilli powder,
0.5 teaspoon ground cumin (djintan),
1 crushed garlic clove (finely chopped then),
100 grams of lean beef.
Garnish:
40 to 50 grams grated cheese.
Directions of the Bolognese sauce:
Cut the Tasty Tom tomatoes into small pieces
Bake in 2 tablespoons sunflower oil on a low heat in a pan.
Sprinkle with salt and 4-season pepper and add the chilli powder and cumin to.
Bake it for 5 minutes and throw it all through a sieve.
This will remove the skins and seeds.
Pour the strained tomato sauce to the pan and add the finely chopped garlic clove to.
Add the chopped beef and stir with a wooden spoon the tomato sauce through the chopped beef until the beef is tender and the liquid evaporates.
Directions of the stuffed eggplant with bolognese sauce:
Cut the eggplants lengthwise into slices of 0.5 inch thick.
Fry them in 4 tablespoons sunflower oil, sprinkle with salt and let them drain on kitchen paper.
Choke the chopped onion in a little sunflower oil and sprinkle with salt and 4-season pepper.
Lay the eggplant slices in a baking dish.
Divide the Bolognese sauce and then the fried onion.
Sprinkle everything with the grated cheese.
Heat up the baking dish 5 minutes in a preheated oven at 180 ° C.
Serve the dish hot.
Enjoy!
Prepared by the Happy Chief Cook. Added February 21, 2010.