The combination of eggplant with cheese and tomatoes gives rise to an unusual, but very pleasant taste. Such a dish can decorate both everyday and festive tables as a hot snack.
How to cook eggplant with tomatoes and cheese in the oven
Ingredients for making eggplant with cheese and tomatoes:
- 3-4 small eggplants;
- 200 gr of hard cheese;
- a few medium tomatoes;
- 3 cloves of garlic;
- mayonnaise to taste.
Cooking eggplant in the oven
Wash, dry and cut the eggplants into circles with a diameter of about 7-8 mm. Grease them liberally with oil and place on a baking sheet on parchment.
Cut the tomatoes into thin slices and put on top of the eggplants. It is important that the tomato mugs are no larger than the eggplant mugs. It is best to keep the vegetables about the same size.
Grate hard cheese, mix it in a bowl with chopped garlic press and a sufficient amount of mayonnaise.
On top of each serving of the snack, put a small spoonful of cheese mass and smooth with a thin layer. Helpful hint: if desired, you can add dried Provencal herbs or basil to cheese and mayonnaise.
Put the dish in the oven, heated to about 180-190 degrees. Bake the eggplants until tender (about 20-30 minutes).
A ready-made hot appetizer of eggplant with cheese and tomatoes can be garnished with fresh basil leaves or other herbs. It is best to serve the appetizer warm, or warm it up before serving.
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