Today I have for you – Pagoda. Yes, yes, you are right – Pagoda. It is made of eggplants.
A pagoda is a tiered tower with multiple eaves, built in traditions originating in historic East Asia or with respect to those traditions, common to Nepal, India, China, Japan, Korea, Vietnam, Burma and other parts of Asia.
Today we are going to build. To create an “architectural” work. We have Armenian Pagoda, from Chef Anahit Sargisyan. Pagoda ismultitiered. One floor is made of eggplants, another one is made of onion.
Here, as for any building, you should be very attentive and ordered.
Comfortable layout and eye-catching facade.
Delicious filling and classy serving.
Still, most importantly, what’s inside, when you the house, you want some comfort comfort and convenience, so the taste of the pagoda must also be consistently perfect. But we should not forget that human nature loves still with eyes first, so the “Building” need to work. Choose the right ingredients and set the plan. As a step-by-step you will build all this, I dare I say it – the beauty!
Even if you had already frightened by the number of serious information, I propose to relax. I’ve got everything ready. Recipe is below. There also described a plan of action!
- Average eggplant – 2 pcs.
- Bow – 0.2 kg
- Tomato Paste – 0.1 kg
- Prunes – 0.05 kg.
- Sauté finely chopped onion in oil over low heat, add thinly sliced prunes, tomato paste, salt and pepper for taste.
- Cut eggplant lengthwise into 7-8 thin slices.
- The resulting mass spread out on onion and eggplant wrap in rolls.
- Place the rolls in the oven for 5 minutes at 180 degrees.
- Serve after they have cooled.
I think you able to cope with this project. Important to follow the plan and meet deadlines. This is the most important in the construction!