Baked Eggplants
Description
I want to add a very important note right away that was not included in the steps! It is very important to soak fan-sliced eggplants in salted water for 20–30 minutes so that the eggplants lose their bitterness. In general, remember that when cooking eggplants (in any form), they always need to be soaked in salted water; otherwise you risk ruining the dish. Otherwise, the dish does not require much effort. I wish you good luck. Serve the appetizer with the meal.
Instructions
- 1
Step 1
First, place the tomatoes in very hot water so it will be easier to peel them later.
- 2
Step 2
Wash the eggplants well, cut off the stem, and peel the skin from the sides. But leave the skin along the edges. See the photo.
- 3
Step 3
Cut the eggplants lengthwise so that each "feather" is 1 cm thick. Do not cut all the way through! If the top and bottom layers end up slightly thicker due to the round shape, that's fine. Fan out the eggplant like a fan and slightly.
- 4
Step 4
Pour olive oil into a small plate, squeeze in the garlic, add basil and chopped dill. Mix well.
- 5
Step 5
Next, peel the tomatoes and slice them carefully into rounds. Cut the cheese into slices.
- 6
Step 6
Then arrange the eggplants "fanned out" in a baking dish and top them with cheese, tomatoes, and a mixture of olive oil and herbs. Bake in a preheated oven at 190 degrees for 40–45 minutes.