Hot eggplant salad

Hot eggplant salad

1 large eggplant, 2 tablespoons of oil, 2 large onions, 20 a dag of ground beef, 2 tomatoes, a couple of tablespoons of broth, 2 tablespoons of tomato puree, 1 egg, 2 spoons of cream, salt, pepper

Wash eggplants, cut into slices and brown lightly in hot olive oil. Transfer to an ovenproof dish, and brown the onion slices in olive oil. Place the onion on the eggplant, then give a layer of minced meat, and finally - tomato slices. Mix the broth and tomato puree, add salt and pepper, pour over the prepared ingredients and put in the hot oven on 1 at. 30 min. Before the end of baking, mix the egg with the cream, pour over the food and keep it in the oven 10 min. Cut into portions, put on a platter and serve immediately.

 

Hot pate in Madeira sauce

20 dag of pate, 5 jaj, 3 teaspoons of flour, 10 a dag of butter

Sos: 3 a dag of butter, 3 a dag of flour, 1 i 1/2 glasses of broth, half a glass of wine with a strong bouquet (preferably Madeira)

Crush the pate with a fork, add flour with butter, beaten eggs and grate well. Grease the mold or cake tin, Transfer the mass and put in a larger pot with boiling water to a medium-hot oven. Bake for approx. 45 min. Put the hot pate on a dish, next to it, serve hot sauce in a sauceboat.

Preparation of the sauce: melt the butter, make a roux and brown it thoroughly. Spread the broth, boil and if there are lumps, rub through a sieve. Heat the wine slightly and mix it with the sauce just before serving it to the table.