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Roasted Eggplant with Sheep Cheese

2024-05-27 14:58:47 232

Cheese, also known as cheese or cheese, translated as cheese, cheese, or cheese, is a general term for various types of dairy cheese, with various flavors, flavors, and forms. Cheese is made from dairy products, which are rich in protein and lipids. Milk sources include domestic cattle, water buffalo, domestic goats, or sheep. During the production process, rennet is usually added to cause the casein in it to coagulate, acidify the milk, and then separate and compress the solid into a finished product. Some cheese is covered with mold on the surface or inside, while most cheese products are prone to melting when cooking indoors< br>

Details of ingredients

eggplantTwo
olive oil4 spoons
Crushed Italian celery leaves3 spoons
Garlic cloves3 pieces

Technique

difficultySimple
workmanshiproast
tastesalty and savory
timean hour

Steps to make Roasted Eggplant with Sheep Cheese

1. Wash eggplants, wash and chop Italian celery into small pieces. Garlic is pressed into a paste.
2. Cut a small cut around the stem at the top of the eggplant, and then cut down 4 times along the small cut.
3. Put it into a baking tray, pour olive oil over it, and spread evenly by hand.
4. Middle layer, top and bottom tubes at 220 degrees Celsius, bake for 30-40 minutes (depending on the size of the eggplant).
5. Flip the eggplant every 5 minutes in the middle.
6. Put garlic puree, crushed black pepper, and chopped Italian celery into a bowl, pour in olive oil, and mix well.
7. Bake the eggplant and let it cool down slightly
8. Gently tear open with a knife at the top to remove the skin.
9. Gently cut the eggplant in the middle
10. Drizzle the prepared juice and spread evenly.
11. Sprinkle with minced goat cheese and squeeze with lemon juice.