Eggplant And Potato Milfey - A Step By Step Recipe With A Photo

This appetizer turned out somehow by accident, but since then my husband - a big eggplant lover - has not forgotten about it. You will love this hearty, tasty, simple dish that you can perfect.

Cooking description:

This delicious vegetable dish is quick and easy to prepare and can be served hot or cold. If you sandwich the vegetables while they are still hot, the cheese will melt and saturate all layers of this vegetable milfey. The dish will taste very different than if you greased the cooled potatoes and eggplant. Cook, taste, add something of your own to this simple recipe.

Purpose: For lunch / For dinner

Main ingredient: Vegetables / Eggplant / Potatoes / Dairy products / Cheese / Processed cheese

Dish: Snacks

Ingredients:

• Eggplant - 1 Piece
• Potatoes - 2-3 Pieces (boiled in a peel)
• Dill, parsley - 1 tbsp. spoon (chopped)
• Garlic - 2-3 Cloves (to taste)
• Soft processed cheese - 100 Grams
• Salt - 0.5 Teaspoons (to taste)
• Ground black pepper - 1-2 Pinch (to taste)
• Vegetable oil - 50 Milliliters

Servings: 2

How to cook "Eggplant and Potato Milfey"

1. Cut the eggplant into thin slices. 2. Peel the potatoes and garlic. Cut the potatoes into slices. It is desirable that the potato and eggplant slices are about the same size. 3. Lightly grease the eggplant circles with vegetable oil and fry in a dry (!!!) frying pan. 4. And fry the potatoes with butter until golden brown. 5. Eggplant and potatoes can be seasoned with salt and pepper. To sandwich our milfey, let's prepare the sauce. To do this, mix soft melted cheese with chopped herbs and chopped garlic. If your cheese is very thick, you can add sour cream to it and stir. 6. And start assembling the snacks. lay out a circle of potatoes, grease.