When guests unexpectedly come, the hostesses try to cook something delicious as quickly as possible and without unnecessary hassle. There are many dishes that can be prepared in a short time and allow you to set the table in a hurry. One of such delicious and spectacular dishes is baked eggplants with Firebird cheese.
It is necessary
- - 2 medium sized eggplants;
- - 4 tomatoes;
- - 200 g of hard cheese;
- - 3-4 cloves of garlic;
- - 1 tbsp vegetable oil;
- - 1 tsp sugar;
- - greens of dill, parsley and cilantro;
- - salt, pepper and lemon juice to taste.
Instructions
Step 1
Wash the eggplants and cut them lengthwise into two parts. Cut each half of the eggplant lengthwise into plates, about 5 mm thick, without touching about 1.5 cm at the base, so that you end up with a "fan" from each half. Rub each fan plate with a mixture of salt and pepper.
Step 2
Slice half of the cheese into thin slices. Wash 2 tomatoes, dry and cut into thin slices. Place 2 slices of tomato and 2 slices of cheese between the slices of each eggplant.
Step 3
Put 4 eggplant fans stuffed with cheese and tomatoes on a baking sheet, previously greased with vegetable oil.
Step 4
Peel the garlic and pass through a press. Pour boiling water over the remaining tomatoes and peel them off. Cut the tomatoes into small cubes, put in a frying pan with a little vegetable oil, add garlic, salt, sugar and lemon juice passed through a press, fry all the ingredients until a thick sauce is formed.
Step 5
Pour the prepared sauce over the eggplant and bake in the oven at 180 ° C for about 20-35 minutes, while the eggplant is cooking, grate the remaining cheese. Sprinkle the cheese over the eggplant before baking and return to the oven for another 5 minutes. Transfer the baked eggplant to a platter and sprinkle with chopped herbs before serving.
