One of the best options for cooking is not a sweet open pie with vegetables.
Pick your recipe
You will need
- - 500 g of fresh eggplant;
- - 500 g of bell peppers;
- - 5 pieces. Tomatoes
- - 2 pcs. onions;
- - 2 pcs. cloves of garlic;
- - 20 g of parsley;
- - 20 g of dill;
- - 400 g of yeast dough;
- - 2 g of dry thyme;
- - 2 g of ground black pepper;
- - 1 PC. egg;
- - 250 ml of sour cream;
- - 100 g of hard cheese;
- - 50 g of asparagus sprouts;
- - salt to taste.
Instruction manual
1
Boil fresh asparagus in slightly salted water. Cook for no more than fifteen minutes, the asparagus should be a little damp and crunch slightly. Remove and cool the boiled asparagus.
2
Wash the tomatoes well. Dial a glass of boiling water. Put the tomatoes in a sieve and pour over boiling water, carefully remove the peel from the tomatoes. Cut the tomatoes into small pieces.
3
Heat a little oil in a pan. Wash and peel onions and garlic, grate on a fine grater. Fry onion and garlic in a pan for several minutes, add tomatoes and simmer for five to seven minutes. Wash the greens, chop finely and add to the tomatoes, add a little salt and add the thyme. Stew, stirring a couple more minutes. Remove and cool.
4
Wash eggplant, wipe and cut into large cubes. Wash peppers, remove seeds and stalks and cut into large half rings. On a baking sheet, spread the baking paper and put the peppers with eggplant, bake in the oven for twenty minutes.
5
Roll out the dough in a thin layer. Lubricate the mold and lay out the dough. Put the fried tomatoes on the bottom of the dough. Then lay eggplant and pepper. Beat the egg with sour cream and pour the filling, put a little asparagus on top and sprinkle with grated cheese. Bake for forty minutes at maximum temperature.