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.
Ingredients
Method
- 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.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
Screen stays on while you cook