Eggplants with vegetables and mozzarella

Eggplants with tomatoes and cheese All lovers of eggplants are dedicated! Another version of the filling for the most extravagant berries, which only exists in nature. Eggplants, although a low-calorie product, but when frying they absorb too much fat. To at least somehow reduce the percentage of oil soaked - before they are soaked in hot water, and then gently squeezed. As soon as the eggplant is not cooked: stew, fry, bake, boil. And in all cases, the taste is revealed in a new way. But it must be remembered that raw and overripe aubergines are not recommended for eating. But the most delicious fruits - blue-black for color and in fact not ripe. They contain little seeds and a very delicate texture.

Eggplants with tomatoes and cheese All lovers of eggplants are dedicated! Another version of the filling for the most extravagant berries, which only exists in nature. Eggplants, although a low-calorie product, but when frying they absorb too much fat. To at least somehow reduce the percentage of oil soaked - before they are soaked in hot water, and then gently squeezed. As soon as the eggplant is not cooked: stew, fry, bake, boil. And in all cases, the taste is revealed in a new way. But it must be remembered that raw and overripe aubergines are not recommended for eating. But the most delicious fruits - blue-black for color and in fact not ripe. They contain little seeds and a very delicate texture.

Ingredients:

• Eggplant 2 pcs.
• Tomatoes 1 pc.
• Pepper sweet 1 pc.
• Onions 1 pc.
• Mozzarella cheese 50g
• Garlic 4 denticles
• Sunflower refined sunflower oil 4 tbsp. l.
• Parsley fresh 0.25 bunch
• Pepper black ground 4 pinch
• Salt 0.5 tsp.

Instructions

• Step 1 For this dish, take: aubergines, ripe tomato, sweet pepper, onion, garlic cloves, a few small mozzarella balls or any other cheese, pepper, salt and greens.
• Step 2 Eggplant wash, remove the tail and make 4 longitudinal incisions slightly deeper than the middle of the fruit. Generously salt and leave for 20 minutes. Then rinse under water and gently squeeze.
• Step 3 Peel the onions and finely chop the onions. From the sweet pepper to extract the core and cut into thin strips. Finely chop the tomato. Garlic crush (you can press a wide knife blade) and chop large.
• Step 4 Cut the mozzarella balls into halves. If you mozzarella with a large piece cut it into thin circles. Wash the parsley and chop it finely.
• Step 5 In a frying pan with the addition of oil fry the eggplant, but not until cooked. Approximately 5-7 minutes. Transfer to a plate.
• Step 6 In the same frying pan fry the onion until it is transparent.
• Step 7 Add the tomato, pepper and garlic. Salt, pepper and fry for 3 minutes.
• Step 8 Eat eggplant with fried vegetables, put cheese into each groove and sprinkle with herbs. Eggplants should be transferred back into the frying pan, add a little boiled water to cover the bottom. Fry the frying pan and put on a weak fire to stew for 10-15 minutes.
• Step 9 Finished eggplants served on a plate, watering the juice in which they stewed.