Composition:
Eggplant – 2 PCs.
Zucchini (young) – 2 PCs.
Tomatoes – 2 PCs.
Garlic – 5 cloves.
Red onion – 1 PC.
Butter – 50 gr.
Herbes de Provence.
Salt, black pepper – to taste.
Method of preparation:
1. Eggplant cut into thin slices, RUB with salt, leave for 20 minutes, then merge the separated juice and wash.
2. Young zucchini (not yet formed large seeds) cleaned, cut into thin slices.
3. Tomatoes cut into thin slices.
4. Red onion cleaned and cut into rings.
5. On a greased baking dish, alternately arrange the vegetables, put on top of onion rings, salt, pepper, put in the unpeeled clove of garlic and a piece of butter, sprinkle with herbs de Provence. Bake 30-35 minutes in the oven at 180 ° C.
6. The dish is ready.
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