Eggplant Kugel

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Ingredients for Making Eggplant Kugel

Medium-sized eggplant 4 pieces
Large tomato 1 piece
5-6 eggs
Fresh dill to taste
Fresh parsley to taste
Green onions to taste
Fresh basil greens to taste
Vegetable oil for frying vegetables
Wheat flour 2-3 tablespoons
Mayonnaise 1 tablespoon with a slide

Main Ingredients: Eggplant, Tomato, Eggs
Serving 6 servings
World Cuisine

Inventory:

Frying pan, Kitchen stove, Wooden spatula, Serving dish, Cutting board, Knife, Plate - 2 pieces, Medium bowl, Hand whisk or mixer, Small bowl, Tablespoon, Oven, Kitchen gloves

Cooking Eggplant Kugel:

Step 1: prepare fresh herbs and spring onions.

So, for starters, we well wash fresh herbs under running water: dill, parsley, basil, and also green onions. After that, by weight, we shake off the components from excess liquid with our hands and put them on a cutting board. You can chop the greens in turn, or you can do everything all at once, but except for the onion, of course. So, with the help of a knife, finely chop fresh herbs and after - transfer it to a small bowl.

Following the greens, chop the onions with the sharp inventory at hand and also shift the component to the rest of the greens.

Step 2: prepare the tomatoes.

To begin with, we wash the tomatoes thoroughly under running water and after that we transfer them to a cutting board. Using a knife, grind the vegetable into small cubes in size and immediately after that, together with the juice, transfer the tomatoes to a free plate.

Step 3: prepare the egg mixture.

Using a knife, break the egg shell, and pour the yolk with protein into a medium bowl or into a mixer bowl. Add flour and mayonnaise to the bowl. And now, using a hand whisk or mixer, beat all the components well until we get a homogeneous mass without lumps. Attention: if you will use the latest equipment, then use it at medium speed so that the contents of the bowl do not spill out of its limits.

Step 4: prepare the eggplant.

We wash the eggplants well under running water and then put them on a cutting board. Using a knife, cut off the tail of the ingredient and then cut the vegetable into two halves along the fruit. Now, cut each piece of eggplant yet 1-2 strips and after each half we cut first along and then across so that we get a straw of average thickness and about a length 4-5 centimeters. Shredded component is transferred to a free plate.

Step 5: Cook the Eggplant Kugel.

So, all the components of the dish are prepared, so we proceed to the preparation of the kugel itself. To do this, pour a small amount of oil into the pan and put the container on medium heat. Attention: the pan is best used in which then you can bake the dish in the oven. As soon as the oil warms up well, make the fire less than average and put the eggplant straws in the container. With constant stirring of the component with a wooden spatula, fry the eggplant until golden brown, and from all sides.

As soon as this happens, add chopped tomatoes to the container of the fried vegetable, mix everything well again and continue cooking the vegetables for another 5-6 minutes. This must be done in order to evaporate all the juice of tomatoes. Important: if necessary, add a small amount of oil to the pan. Then add the chopped greens to the container, mix everything well again and immediately after that fill all the vegetables with the egg mixture. Using a tablespoon or a wooden spatula, mix everything well again, and the surface of the kugel must be smoothed to make the dish not only delicious, but also beautiful.

And now, with the help of kitchen gloves, we put the pan with the dish in the preheated oven to the temperature 190 ° -200 ° C and bake the cake for 40 minutes. Over this period of time, the egg mixture is well baked, and the surface of the kugel is covered with a golden brown crust. Attention: if you notice vegetable oil on the sides and on the surface of the dish, do not worry, this does not mean that you went too far with this component. Vegetable oil after baking dishes is absorbed into vegetables and the kugel will become juicy and quite tasty. After the allotted time, turn off the oven, and remove the pan with the help of kitchen tacks and set aside for a few minutes to cool the cake a little.

Step 6: serve the eggplant kugel.

Eggplant kugel may remind you of something our Russian casserole, but to taste, believe me, this is a completely different dish. And all because instead of milk, flour is added to this cake and the consistency of the kugel is much denser than our casserole. What not to talk about taste! The taste of the kugel, like the smell, gives away real eggplants, and not milk (as in a casserole). So, as soon as our cake cools down a bit, use a knife to cut it into portioned slices and serve it as a main course, because it is so satisfying. Good appetite!

Recipe Tips:

- - For the preparation of the kugel, you can use quite ripe eggplant, as the taste will not be spoiled.

- - The more greens we add to the eggplant kugel, the tastier the dish will turn out.

- - Eggplant kugel can also be served with mashed potatoes and fresh vegetables. If you decide to try this dish as the main one, then in addition to it sour cream or any other sauce is perfect for your taste.

- - If you do not have a suitable frying pan in which you can cook dishes both on the stove and in the oven, do not be discouraged, since already fried vegetables can be transferred to a baking sheet, and only after that pour everything with an egg mixture.