INGREDIENTS
-3 aubergines-700 g of minced beef or chicken
-2 cups of tomato puree
-1 clove of garlic
-3 egg yolks
-Oil, salt, pepper and parsley
PREPARATION
The meat is mixed with the beaten egg, minced garlic, parsley and a pinch of salt.
On the other hand cut the Eggplant into thin slices.
Blades are browned in a pan with little oil and will drain on absorbent paper.
Done in a mold is placed a layer of Eggplant and below one of minced meat.
Sprayed with a little tomato puree.
Put another layer of Eggplant by repeating the operation put layers of meat and tomato.
End with a layer of Eggplant.
Put a piece of aluminium buttered oil and be able to be a weight on top.
Put in the oven at 180 degrees for forty five minutes approximately.
Removed, will mould and served with tomato puree.
