Ingredients:
• 500 g eggplant
• 250 g tomatoes
• 300 g mushrooms (fresh or frozen)
• 200 g 10% fat sour cream
• 100 g low-fat Dutch cheese
• 3 cloves of garlic
• salt
Preparation:
- Wash the eggplants and slice them into 1 cm thick rings;
- Salt them generously and let them sit for 30 minutes (to remove bitterness);
- Then rinse the eggplants in cold water;
- Slice the tomatoes into rings;
- Slice the mushrooms;
- Finely chop the garlic;
- Mix the sour cream with the garlic;
- Grate the cheese;
- Arrange the eggplants in a dish and salt them for cooking;
- Lay the mushrooms on top of the eggplants;
- Lay the tomatoes on top of the mushrooms;
- Spread the sour cream on top;
- Sprinkle the cheese on top and put it on the stove;
- Bake at 180° for 30-35 minutes.
You can sprinkle some herbs on top before serving. Enjoy your meal!