|1.||Eggplant The basis||3 PC.|
|2.||Soy sauce The basis||2 tbsp|
|3.||Vegetable oil The basis||2 tbsp|
|4.||Blue cheese The basis||80 gram|
|5.||Cottage cheese The basis||200 gram|
|6.||Chicken egg The basis||2 PC.|
|7.||Garlic The basis||1 clove|
|8.||Thyme The basis||2 twig|
|9.||Black pepper The basis||taste|
|10.||Soy sauce The basis||2 tbsp|
|11.||Chilli The basis||1/2 PC.|
|12.||Hard cheese The top||50 gram|
1 . Stage
Cut the eggplant in slices, salt and leave for 20 minutes. Drain the juice and rinse the eggplant thoroughly. Dry them. Pour Kikkoman Wok soy sauce and oil and stir. Bake in the oven for 15 minutes.
2 . Stage
Mash the cottage cheese with a fork, peel the cheese from the white mold and grate on a fine grater. Add Teriyaki soy sauce from Kikkoman, grated garlic, thyme leaves, pepper, eggs and finely chopped chili to the cottage cheese and cheese. Mix everything.
3 . Stage
Grease the form with butter, put 1/3 of the curd mass, 1/2 of the eggplant, cover with another 1/3 of the curd mass. Then put the remaining eggplants and cover with the rest of the curd mass.
4 . Stage
Sprinkle everything with grated cheese.
5 . Stage
Bake at t = 180 for 35-40 minutes. Serve at once.