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Eggplant pie
1 serving
Cut the eggplant lengthways into 4 parts and fry in vegetable oil. Put half of the eggplant in the pan with the crust down. Put pieces of butter between the eggplants. Pass the meat along with the greens through a meat grinder, salt, pepper and put on eggplant. Cut the onions into rings, fry and put on the meat. Pour all over the tomato juice. Top with the remaining eggplant crusts up. In the milk, beat the eggs, add the cheese and stir. Pour the aubergine into the resulting mixture and bake in the oven for 40 minutes.
Cut the eggplant lengthways into 4 parts and fry in vegetable oil. Put half of the eggplant in the pan with the crust down. Put pieces of butter between the eggplants. Pass the meat along with the greens through a meat grinder, salt, pepper and put on eggplant. Cut the onions into rings, fry and put on the meat. Pour all over the tomato juice. Top with the remaining eggplant crusts up. In the milk, beat the eggs, add the cheese and stir. Pour the aubergine into the resulting mixture and bake in the oven for 40 minutes.
eggplant - 1 kg, any meat - 1 kg, onions - 2 pcs., Cheese - 100 g, tomato juice - 2 cups, milk - 0.75 cups, eggs - 3 pcs., Vegetable oil - 3 tbsp. spoons, butter - 100 g, dill to taste, parsley greens to taste, black pepper ground to taste, salt to taste
