Baked Eggplant with Tomatoes
Description
This appetizer is quick and simple to make. Eggplants with tomatoes baked in the oven are very tasty and in some ways even good for you. The main ingredients are rich in vitamins and trace elements, so they have properties that benefit our bodies. Try this eggplant and tomato recipe yourself. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Slice the eggplants into rounds. Salt the rounds on both sides and let them sit for 5–10 minutes so all the bitterness goes away.
- 2
Step 2
2. Then, using a garlic press, squeeze the garlic onto a small plate. Pour a small amount of boiling water onto the plate. Mix thoroughly and brush each eggplant slice with the resulting liquid. You can also sprinkle the eggplants with Italian herbs.
- 3
Step 3
3. Next, grate the cheese on a fine grater or chop it in a blender.
- 4
Step 4
4. Slice the tomatoes into rounds, the same as the eggplants, but slightly thinner.
- 5
Step 5
5. Line a baking sheet with special parchment greased with vegetable oil. Now arrange all the ingredients on the sheet in layers. Place the eggplant first and sprinkle with grated cheese. Season lightly with pepper. Top the cheese with tomato slices, then season again with pepper and salt.
- 6
Step 6
6. Place the baking sheet in a preheated oven and bake the eggplants with tomatoes for 25 minutes at 180°C. You can check doneness with a toothpick: if the eggplants, including the skin, are soft, you can turn off the oven. Transfer the cooked eggplants to a serving dish and let them cool. For garnish, sprinkle with finely chopped herbs. The appetizer is ready to serve!