Ingredients
4 eggplants
3-4 tomatoes
1 onion
2-3 cloves garlic
sunflower oil
olive oil
500 ml clear broth
100 g cornmeal
50 g feta cheese (cheese)
lemon juice
1/2 bunch parsley
pepper, salt
Method
Cut the eggplants into slices, add salt and leave them to drain. Diced tomatoes. Finely chop the onion and garlic and stew them in 2 tbsp oil. Pour broth and pour the cornmeal. Boil 5 minutes, stirring with a wooden paddle. Tampering with the feta cheese, pepper and lemon juice, if necessary - and salt. Fry eggplant in preheated oil, subtract them in a large bowl and leave in a warm place. Pour in the same fat chopped tomatoes, mix them as to heat and pour over the eggplants. Sprinkle with parsley. Polenta was served in a separate dish.
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Difficulty
Average
Tested
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Source
magazine * Queen housewives *
Comments
Eggplant peel you? Vegetable broth or meat is?
Do not peel the eggplants. Usually use vegetable broth.