INGREDIENTS
- – 3 eggplants.
- – Alcohol vinegar.
- – Herbs.
- – Egg.
- – Parsley.
- – She.
- – Mustard.
- – Bread crumbs.
- – Seeds.
- – Ketchup.
- – Recent cheese.
- For the puree:
- – 5 papas.
- – Butter.
- – Leche.
- – Salt, pepper and nutmeg.
- – Fennels.
Scrumptious and sensible eggplant Milanese, seasoned with parsley, egg, garlic and mustard. Empanadas with breadcrumbs and seeds, with mashed potatoes and fennel within the pan with butter, spectacular!
PROCEDURE:
1. Reduce the eggplants lengthwise, roughly ½ thick.
2. Place them in a bowl with just a little salt, vinegar and herbs
3. After about half-hour, take away them and move via the egg (egg, parsley, garlic, mustard) after which via the breadcrumbs and seeds combination.
4. Cook dinner within the oven and whenever you flip them over, add the sauce and cheese.
For the puree:
1. Peel the potatoes, lower into cubes and boil when they’re mushy, take away and end the puree with butter, milk and seasonings.
2. Alternatively, lower the fennel into quarters and cook dinner them in a pan with just a little butter.
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