Eggplants with cheese in the oven
Description
Wash the eggplants, remove the stems, and slice them into long pieces about 0.5–0.7 cm thick. There's no need to peel them—the skin will become soft and delicious during cooking! Sprinkle the eggplant slices with salt or soak them in salted water for half an hour. Rinse and pat dry with paper towels. Sear the eggplant slices on both sides in a well-heated pan with minimal oil. If possible, grill them instead. Arrange the eggplant slices in an overlapping pattern in an oiled baking dish. Season with salt and pepper. Wash the tomatoes and slice them thinly. Place the tomato slices over the eggplant. Peel the garlic and finely chop it with a sharp knife. Sprinkle the garlic evenly over the tomatoes. Grate the cheese and sprinkle it over the dish. Bake in a preheated oven at 200°C for 10–15 minutes, until a golden cheese crust forms. Serve immediately while hot, sprinkled with finely chopped dill.