What is the eggplant?

The

eggplant casserole is baked entrée, which usually includes sliced ​​eggplant, cheese and many other vegetables. In summer, it is usually the most popular because farmers' markets are torn with fresh eggplant and other seasonal products. This meal is also popular because of its versatility. Vegetarians and vegans can fill it with vegetables, tofu and soy meat, while others can add minced beef, chicken, pork or even seafood.

There are many different ways to make a eggplant. Some chefs like to annoy the slices of vegetables into milk and flour and then push them into a plate of spicy breadcrumbs. When the fried, breadcrumbs became a crunchy, tasty bark. The other chefs simply chop the eggplant and rest it in a pan briefly before throwing it into a casserole bowl.

The only requirement for eggplant production is that eggplant, along with any other juicy vegetables, must be slightly roasted before. Vegetarians like zucchini, yellow squash, peppers and tomatoes - withField with eggplant - often contain a lot of water that tends to infuse when they are baked. The assumption of these vegetarians evaporates a large part of the water in them, usually prevents the aquatic peas of eggplant.

Onions and garlic should generally fry together with other casal components. This softens these hard, astringent aromatics and adds another taste to everything. If the frying of vegetables begins to dry and brown too much before they are tender, the pan should just cool a tablespoon of water just a little without adding too much excess moisture. The chef should also reduce heat to prevent burning.

those who add meat to their eggplant casserole must thoroughly brown it before adding it to the baking pan. Raw meat also causes a lot of water that Coould also destroys a casserole. The meat also does not have to cook fully, which would cause food to be dangerous to eat. Using pre -cooked PRemains such as kielbasa or meat remaining from another meal eliminate this step and give the chefs more time to focus on eggplant.

6 At the moment, home chefs can really start to be creative. The eggplant goes well with many cheese varieties, including mozzarella, cheddar and parmesan. A can of drained, sliced ​​tomatoes generally keep the eggplant castel without the soup. Another spice, such as pepper or chili powder, can add a small kick to the eggplant when it is dusty at the top of the casserole.

After assembly, the casserole enters the oven until the cheese is hot and lively. The eggplant should be creamy and tender and the rest of the vegetables should be hot and only slightly solid. One can only serve a eggplant saucepan, with bread or pasta, or prepare a cooling fruit salad as a side dish.