Eggplant fan
Description
The dish is prepared without unnecessary complications. Before serving, I usually sprinkle these little eggplants with my favorite herbs. Choose them to your liking. I love both cilantro and parsley. By the way, you can also add a sprig of rosemary while baking in foil. Feel free to get creative! For now, let me share my version. The ready dish can be served at the table.
Instructions
- 1
Step 1
Slice the eggplant into rounds. Important: do not cut all the way through; the slices should remain connected as if on a stem.
- 2
Step 2
Dissolve salt in water. Place the eggplants in the salt solution for half an hour. This will remove the bitterness.
- 3
Step 3
Slice part of the cheese (200g) into slices, and grate the remaining part (50g).
- 4
Step 4
Slice the tomatoes (about 3 pieces) into rounds. From the remaining tomatoes (5 pieces), we will make the sauce. Make crosswise cuts on them, pour boiling water over, peel, and cut into small cubes. Simmer over medium heat for 5–7 minutes. Then add minced garlic, sugar, vinegar, and simmer a little longer.
- 5
Step 5
Place cheese and tomato slices on each eggplant slice.
- 6
Step 6
Place the stuffed eggplants on foil in a baking dish. Top each with tomato sauce. Wrap them in foil. Bake in a preheated oven at 180°C for 40–50 minutes. Then remove from the oven, sprinkle with grated cheese, and return to the oven for another 7–10 minutes to brown.