Open cake with baked eggplants and sweet pepper
You will need
- - 500 g fresh eggplants;
- - 500 g of Bulgarian sweet pepper;
- - 5 pieces. tomatoes;
- - 2 pcs. onions;
- - 2 pcs. garlic cloves;
- - 20 g of parsley;
- - 20 g of dill;
- - 400 g yeast dough;
- - 2 g dry thyme;
- - 2 g of black ground pepper;
- - 1 PC. egg;
- - 250 ml of sour cream;
- - 100 g of hard cheese;
- - 50 g of asparagus shoots;
- - salt to taste.
Boil fresh asparagus shoots in slightly salted water. It is necessary to cook no more than fifteen minutes, asparagus should be slightly damp and slightly crunch. Boil asparagus and cool.
Wash tomatoes well. Dial a glass of boiling water. Put the tomatoes in a sieve and pour over boiling water, carefully remove the skin from the tomatoes. Cut the tomatoes into small pieces.
Heat a little oil in a frying pan. Wash and peel the onion and garlic, grate on a fine grater. Fry the onions and garlic in the pan for a few minutes, add the tomatoes and stew for five to seven minutes. Wash greens, chop finely and add to tomatoes, salt a little and add thyme.Simmer, stirring for another couple of minutes. Remove and cool.
Eggplants wash, wipe and cut into large cubes. Peppers wash, remove seeds and stalks and cut into large half rings. Spread paper on a baking sheet and bake the peppers with eggplants, bake in the oven for twenty minutes.
Roll out the dough in a thin layer. Grease the form and lay out the dough. Put the roasted tomatoes on the bottom of the dough. Then put the eggplant and pepper. Beat the egg with the sour cream and pour the filling, top with a little asparagus and sprinkle with grated cheese. Bake forty minutes at maximum temperature.