Name: Eggplant mille-feuille with yogurt sauce
Yield: 0
Ingredients: Milk - 1000 Ml; Leaven - 1 pack; Milk - 1000 Ml; Leaven - 1 pack; Eggplant - 2 PC.; Fish - 2 PC.; Lemon juice - 1 Tsp; Black pepper - taste; Olive oil - 1 tbsp; Flour - 50 gram; Yogurt - 150 gram; Salt - taste; Lemon juice - taste; Cottage cheese - 150 gram; Sun-dried tomatoes - 5 PC.

Ingredients for - Eggplant mille-feuille with yogurt sauce

1. Cottage cheese Milk 1000 Ml

2. Cottage cheese Leaven 1 pack

3. Yogurt Milk 1000 Ml

4. Yogurt Leaven 1 pack

5. Milfey Eggplant 2 PC.

6. Milfey Fish 2 PC.

7. Milfey Lemon juice 1 Tsp

8. Milfey Black pepper taste

9. Milfey Olive oil 1 tbsp

10. Milfey Flour 50 gram

11. Sauce Yogurt 150 gram

12. Sauce Salt taste

13. Sauce Lemon juice taste

14. Curd balls Cottage cheese 150 gram

15. Curd balls Sun-dried tomatoes 5 PC.

How to cook deliciously - Eggplant mille-feuille with yogurt sauce

1 . Stage

For the mille-feuille, you need to prepare yogurt and cottage cheese in advance. For the cottage cheese. Sterilize the container for the cottage cheese. Pour pasteurized milk at room temperature into it. (I have 2.5% fat milk) In the milk pour the starter for cottage cheese, stir thoroughly with a clean dry spoon until the sourdough is completely dissolved.

2 . Stage

Cover the container with a lid. Put in a thermos yogurt pot for 6-10 hours for fermentation of the product.

1. Stage. Eggplant mille-feuille with yogurt sauce: Cover the container with a lid. Put in a thermos yogurt pot for 6-10 hours for fermentation of the product.

3 . Stage

Then cut the resulting mass directly in the container with a long knife, making a grid. In the same container where the milk fermented, warm the mass to a temperature of 50-60 ° This is best done in a water bath, 10-15 minutes, until the whey begins to separate. Then discard the mass on a sieve (or colander), lined with gauze. Put the curd under the pressure for a few hours or overnight, if you want curd dry. I got 300g of curd from 1 liter of milk.

1. Stage. Eggplant mille-feuille with yogurt sauce: Then cut the resulting mass directly in the container with a long knife, making a grid. In the same container where the milk fermented, warm the mass to a temperature of 50-60 ° This is best done in a water bath, 10-15 minutes, until the whey begins to separate. Then discard the mass on a sieve (or colander), lined with gauze. Put the curd under the pressure for a few hours or overnight, if you want curd dry. I got 300g of curd from 1 liter of milk.

4 . Stage

For the yogurt. Sterilize the yogurt container. Pour pasteurized milk at room temperature into it. (I have 2.5% fat milk) Pour the yogurt starter into the milk, mix thoroughly with a clean dry spoon until the sourdough has dissolved. Cover the container with a lid. Put into a yogurt thermos for 6-10 hours for fermentation of the product. Then put in the fridge to 4-6C.

1. Stage. Eggplant mille-feuille with yogurt sauce: For the yogurt. Sterilize the yogurt container. Pour pasteurized milk at room temperature into it. (I have 2.5% fat milk) Pour the yogurt starter into the milk, mix thoroughly with a clean dry spoon until the sourdough has dissolved. Cover the container with a lid. Put into a yogurt thermos for 6-10 hours for fermentation of the product. Then put in the fridge to 4-6C.

5 . Stage

Cut the eggplant into 0.5 cm thick slices. Make incisions, salt. Leave for 10 minutes.

6 . Stage

Salt and pepper the fish, drizzle with lemon juice and oil, and leave for 10 minutes.

7 . Stage

For the sauce, mix the yogurt and lemon juice, salt to taste. Slice the sun-dried tomatoes, mix with the cottage cheese and roll into small balls.

1. Stage. Eggplant mille-feuille with yogurt sauce: For the sauce, mix the yogurt and lemon juice, salt to taste. Slice the sun-dried tomatoes, mix with the cottage cheese and roll into small balls.

8 . Stage

Wash the eggplants under water, dry them, roll them in flour and fry them on both sides until golden brown. Place on a napkin to absorb excess oil. In another frying pan fry fish until golden brown. Plate with eggplant slice, fish slice, pour sauce, then eggplant slice, fish slice, pour sauce. Top layer with eggplant slice. Place cheese balls next to it.