The baked eggplant recipe is simple, yet delicious, beautiful and festive. The dish is considered dietary due to the fact that it consists almost entirely of vegetables. On a festive or family dinner table, such a delicacy will always be your favorite. There is nothing complicated in the recipe, it can be prepared by any novice cook.
To prepare 4 servings, we need:
- Eggplant 2 pcs. medium size
- Tomato is not large 3-4 pcs.
- Salted hard cheese 150 g.
- Vegetable oil 50-100 ml.
- 1 bunch of greens (dill or parsley)
- Garlic 4 cloves
- Ground black pepper
- Salt
Preparation of ingredients
Wash the eggplants and cut into rings 1 cm thick. You can cut them obliquely so that there are fewer pieces, this is important if you took small eggplants. Sprinkle the eggplants with salt and pepper, then leave to marinate for a few minutes.
In the meantime, cut the tomatoes into half a centimeter thick rings, and also rub the cheese on a coarse grater.
Peel the garlic and press through a garlic press or finely chop. Finely chop the greens.
Preparation
Put a wide flat frying pan on high heat and pour a couple of tablespoons of oil into it. Pickled eggplants will let the juice go, this juice needs to be drained. Fry eggplants on both sides for 1 minute.
We line the parchment on a baking sheet and lay out the fried eggplants, put a tomato ring on top of each eggplant. Put some chopped garlic on top of the tomato and sprinkle with cheese.
We send everything to the oven, preheated to 180 degrees for 15 minutes.
When serving, sprinkle with herbs.
Useful Tips
Combine eggplant with mayonnaise or garlic sauce.
They are great as a festive side dish for meat or fish, and are also a great hot snack.
It is better not to serve them cold, be sure to reheat this dish before serving.
To prevent the dish from being so greasy, after frying the eggplant, place it on a paper towel and let the excess oil drain.
If you like spicy food, you can add hot chili sauce directly to cheese and eggplant.
To prevent eggplant splashing with oil, they must be marinated in a colander or any other container from which water can flow. This way, after marinating, they will be dry and will not splash with oil in the pan.
