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

  1. Wash the eggplant, cut off the tail, cut the eggplant lengthwise into two halves.
  2. Boil water (0.75-1 l). Salt. Dip the eggplants in boiling water, cook for 10-15 minutes at a low boil.
  3. While the eggplant is boiling, prepare the rest of the food.
  4. Chop the greens.
  5. Peel and crush the garlic.
  6. Mix the parsley and garlic. Season with salt (1 pinch), add oil, and stir.
  7. Grate the cheese on a fine grater.
  8. Put the finished boiled eggplant on a paper towel and blot thoroughly.
  9. Immediately, while the eggplants are hot, place them on a serving plate and sprinkle with grated cheese.
  10. 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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