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ŠUM GRČKOG MORA . . .

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POTREBNO:

  • 350 gr mlevene junetine
  • Veći patlidzan
  • Veća tikvica
  • Veća glavica crnog luka
  • 4 čena belog luka
  • Kašika ulja za disntanje
  • 1/2 kašike ulja za podmazivanje
  • 1-2 kašike paradajz soka
  • Brašno
  • Origano
  • Suvi začin
  • Bosiljak (sitno iseckan)
  • Za preliv:
  • 3 jajeta
  • 1,5 dcl mleka

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PRIPREMA:

Plavi patlidzan i tikvicu oprati i neoljuštene iseći na kolutove srednje debljine, posoliti i ostaviti da se malo ocede. Crni i beli luk iseći sitno i propržiti ga sa mesom sve dok ne ispari sva tečnost (meso potamni i postane suvo).  Začiniti svim začinima i dodati 1-2 kašiku paradajz soka. Dinstati još par minuta. Plavi paradajz i tikvicu uvaljati u brašno i redjati u malo nauljenu vatrostalnu posudu: plavi patlidzan i tikvice da pokriju dno, meso, opet tikvice i patlidzan, meso i završiti patlidzanom i tikcvama (ne zaboraviti ih uvek uvaljati u brašno). Umutiti jaja i mleko i preliti musaku, samo da malo viri povrće iznad preliva. Peći na 200Co 45-60 min zavisi od rerne. Desetak minuta pred kraj pečenja narendati edamer ili sir po želji… Pre služenja ostaviti da “odmori“ 10-15 minuta

Dekorisati po želji…jelo je ukusno, sito i samo sebi dovoljno….

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