On the grill, it is possible not only to bake whole vegetables or to fry them in pieces, but also to prepare a full-fledged dish that can become a wonderful appetizer or side dish for meat.
Ingredients
- 2 medium eggplants;
- 4 tablespoons of olive oil;
- 1 small onion;
- 4 large tomatoes;
- 100 g soft cheese (it is better to use cheese with garlic and herbs);
- 3 tablespoons of bread crumbs;
- salt to taste.
Cooking technology
Wash the vegetables. Remove the stems from the eggplants. Cut them lengthwise into 6 slices. Place on a baking sheet, season with spices and drizzle with olive oil.
Place the baking sheet on the grill, cover and bake until the eggplants are browned. Then turn over, sprinkle with olive oil again and bake again.
Peel the onion and cut into large half rings. Heat the oil in a frying pan. Put the onion in it and simmer until soft. Cut the tomatoes into large slices, add them to the onion and simmer all together for about 5 minutes.
Put the finished eggplants on a plate and let cool. Then place them in a baking dish that has been oiled with olive oil. Place a layer of grilled eggplant in it. Sprinkle them with cheese. The next layer is stewed tomatoes with onions. Then again put a layer of eggplant, cheese and onion with tomatoes. Sprinkle with breadcrumbs on top.
Place the dish on the grill and bake, covered, for 15-20 minutes. The finished dish should be crispy and golden brown.
