Eggplant with cheese
Ingredients
800 g eggplant
200 g tomatoes
100 g onion
5 eggs
250 ml milk
150 g feta cheese
1 tbsp (5 g) flour
parsley
sunflower oil
salt
Photo
Method
Eggplant peel and cut into cubes. Fry gently in the oil with the onion, finely chopped. Add the flour, chopped tomatoes, grated feta cheese and chopped parsley. Add salt to taste, stir and pour into pan. Pour in beaten eggs with milk and bake until pinking.
Difficulty
Average
Tested
1 user
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

It is very tasty and easy to prepare.