Baked Eggplants with Ricotta, Tomatoes, and Onions
Description
The dish is prepared without unnecessary complications. Baked eggplants make a delicious and quick appetizer. When preparing it, you can substitute ricotta with feta cheese, capers with olives or black olives, and mint with parsley. To remove the sharp taste of onion, pour over it with red wine vinegar and let it sit for 10 minutes before adding to the filling. The finished dish can now be served.
Instructions
- 1
Step 1
1. Preheat the oven to 220 degrees. Cut the eggplants into slices about 2-2.5 cm in size. Generously grease a large baking sheet with olive oil, about 1-2 tablespoons. Arrange the eggplant slices in a single layer on the baking sheet. Sprinkle with salt and ground black pepper. Bake in the oven for 15-20 minutes.
- 2
Step 2
2. The underside of the eggplants should be dark and charred. If not, cook them a bit longer. Sprinkle the eggplants with additional salt and pepper and return to the oven; bake for another 10 to 12 minutes. Alternatively, you can brush the eggplant slices with oil and grill them until slightly charred and tender, about 5 to 7 minutes per side. Meanwhile, combine chopped ricotta, capers, minced onion, tomatoes, chopped mint, red wine vinegar, and the remaining 4 teaspoons of olive oil in a small bowl. Season to taste. Ricotta is naturally quite salty, so additional salt is usually unnecessary (or no more than a pinch). Add more vinegar if desired. Add ground black pepper to taste.
- 3
Step 3
3. Place the eggplants on a serving plate. Use a spoon to place the filling on each slice. Serve immediately.