Eggplants with tomatoes and cheese
Description
Making these eggplants is so easy that even a child can do it—by the way, kids are happy to help cut the vegetables for this dish. Moreover, if they never eat stewed or boiled eggplants under any circumstances, they'll simply devour these.
Instructions
- 1
Step 1
Wash the eggplants and slice them into rounds. Sprinkle with salt or cover with cold clean water to remove the bitterness.
- 2
Step 2
Now they need to be dried and fried in a hot skillet, using as little oil as possible, otherwise the dish will turn out too greasy.
- 3
Step 3
Transfer the eggplants in layers to a heatproof dish, lightly greased with oil.
- 4
Step 4
Grind the garlic and sprinkle it over the eggplant slices, trying to get some on each slice.
- 5
Step 5
Wash and chop the tomatoes.
- 6
Step 6
Place the tomatoes on top of the eggplants and lightly salt them. Sprinkle generously with black pepper. If desired, you can add a little more garlic.
- 7
Step 7
Grate the cheese on a grater.
- 8
Step 8
Sprinkle with cheese and place in the oven. Temperature — 200-220°C, time — approximately 20 minutes. All ovens are different, so go by eye — once the cheese has melted and browned, forming an appetizing crust, the eggplants are ready.
- 9
Step 9
It's best to serve the finished eggplants hot, sprinkled with finely chopped herbs, but they are also good as a cold appetizer.