Eggplant in the Chekhansk style by the Chef
Eggplant in the Chekhansk style by the Chef
A boat-shaped eggplant stuffed with a blend of lamb and veal mince, sweet pepper, two kinds of cheese, and a mix of herbs, topped with a mushroom‑onion‑cream julienne. The dish is served with a herb‑infused puff‑pastry flatbread, ribbons of fresh cucumber and green onion, and a side of oriental risotto.
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