Ingredients
- Tomato — 500 g
- Eggplant — 150 g
- Garlic — 4 g
- Curd cream cheese — 200 g
- Dill — 20 g
- Olive oil refined — 20 g
- Parsley — 20 g
- Ground Black Pepper
- Salt
Method
- Cut the eggplant into two pieces lengthwise.
- Cut half of the eggplant into thin half rings (4mm), salt and leave for 10 minutes.
- Then pour vegetable oil into a frying pan and fry the eggplant on both sides over high heat for 20 seconds on each side.
- Place the cooked eggplant slices on a plate lined with paper towels.
- With a sharp knife, cut off the hat from each tomato by about 3/4 of the height. From most of the tomato, use a teaspoon to remove the pulp with seeds and juice.
- We cut the smaller part of the tomato (caps) in half, after which we cut it across into thin slices.
- Preparing the filling: finely chop parsley and dill, mix with cheese.
- Pass the garlic through a press and add to the cheese filling.
- Then we fill our tomatoes with the filling, leave two tablespoons of the filling for the flowers.
- We spread slices of fried eggplant on a flat surface, alternating them with thin slices of tomato.
- We coat the strips with cheese filling so that our petals hold together well.
- We twist the vegetable plates and insert them into the tomato blanks.
- Bon appetit!
Calories & macros
- Energy
- 85.2 kcal in 100 grams
- Protein
- 2.2
- Fat
- 6.8
- Carbohydrate
- 3.7
