Boiled Eggplant with Cheese and Garlic Sauce
by Editorial Staff
A quick appetizer of eggplant with cheese and garlic sauce.
Ingredients
- Eggplant – 1 pc.
- Hard cheese – 30 g
- Garlic – 2-3 cloves
- Parsley – 2-3 sprigs
- Olive oil – 1.5-2 tbsp
- Salt – 1 teaspoon
Directions
- Wash the eggplant, cut off the tail, cut the eggplant lengthwise into two halves.
- Boil water (0.75-1 l). Salt. Dip the eggplants in boiling water, cook for 10-15 minutes at a low boil.
- While the eggplant is boiling, prepare the rest of the food.
- Chop the greens.
- Peel and crush the garlic.
- Mix the parsley and garlic. Season with salt (1 pinch), add oil, and stir.
- Grate the cheese on a fine grater.
- Put the finished boiled eggplant on a paper towel and blot thoroughly.
- Immediately, while the eggplants are hot, place them on a serving plate and sprinkle with grated cheese.
- When the cheese is melted, place the garlic dressing on top. Broiled eggplant with cheese and garlic are ready.
Bon Appetit!
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