Cooking

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.

1. Stage. Spicy eggplant casserole: 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.

1. Stage. Spicy eggplant casserole: 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.

1. Stage. Spicy eggplant casserole: Sprinkle everything with grated cheese.

5 . Stage

Bake at t = 180 for 35-40 minutes. Serve at once.

1. Stage. Spicy eggplant casserole: Bake at t = 180 for 35-40 minutes. Serve at once.