Name: Spicy eggplant casserole
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 4
Ingredients: Eggplant - 3 PC.; Soy sauce - 2 tbsp; Vegetable oil - 2 tbsp; Blue cheese - 80 gram; Cottage cheese - 200 gram; Chicken egg - 2 PC.; Garlic - 1 clove; Thyme - 2 twig; Black pepper - taste; Soy sauce - 2 tbsp; Chilli - 1/2 PC.; Hard cheese - 50 gram

Ingredients for - Spicy eggplant casserole

1. The basis Eggplant 3 PC.

2. The basis Soy sauce 2 tbsp

3. The basis Vegetable oil 2 tbsp

4. The basis Blue cheese 80 gram

5. The basis Cottage cheese 200 gram

6. The basis Chicken egg 2 PC.

7. The basis Garlic 1 clove

8. The basis Thyme 2 twig

9. The basis Black pepper taste

10. The basis Soy sauce 2 tbsp

11. The basis Chilli 1/2 PC.

12. The top Hard cheese 50 gram

How to cook deliciously - Spicy eggplant casserole

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.

1. Stage. Spicy eggplant casserole: 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.