/ Recipe: Vegetable Mulffy

Recipe for Vegetable Mulffy

  • Cheese of goat - 150 Grams
  • Parmesan cheese - 15 Grams
  • Eggplant - 125 Grams
  • Bulgarian Pepper - 200 Grams
  • Tsukini - 110 Grams
  • Tomatoes - 100 Grams
  • Garlic - 1 Tooth
  • Celery greens - - To taste
  • Basil greens - - To taste
  • Green parsley - - To taste
  • Olive oil - 50 milliliters

Prepare the ingredients, wash all the vegetables. The Bulgarian pepper washed and carefully drained with a paper napkin is well lubricated with olive oil and sent to an oven heated to 200 degrees. Bake for exactly 7 minutes. Eggplant peel. Zucchini and eggplants cut into longitudinal thin plates 2-3 mm thick. Thin plates put on a baking sheet to pepper (in one layer), pour well olive oil. Bake pepper, eggplant and zucchini for another 6 minutes at the same temperature. Take the baked vegetables out of the oven, let them cool. Then the pepper should be cleaned of seeds and membranes, cut into 4 parts. Tomato blanch - we throw in boiling water, we stand there for 1 minute, after which we take out and pellet with ice water. Remove peel from tomato, cut into thin rings approximately 2-3 mm thick. Mix finely chopped greens and goat cheese. Stir well with a fork. Then add half the clove of garlic, passed through the press. Take a suitable form (in the photo - in the lower right corner, the most ordinary semicircular bowl). Alternately lay layers of vegetables, each layer promazyvaya cheese mixture. When the bowl is full, put it in the freezer for 10 minutes. After 10 minutes we take out the mold from the freezer, turn it over on the plate - and everything, you can eat a vegetable milf! Before serving, sprinkle with grated parmesan cheese (if desired). Bon Appetit!

Servings: 2

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