Eggplant baked in the oven with tomatoes and cheese is a delicious hot appetizer. Cooking is as easy as shelling pears, even a novice cook can handle this dish.
Young eggplants of a small size and with soft seeds are best suited, so it will be tastier when finished and can be served one piece per serving. Besides the great taste, I like the look of eggplant boats, they look great on a family holiday table.
Ingredients:
Eggplant - 2 pcs.
Large tomato - 1 pc.
Hard cheese - 50 g
Salt to taste
Ch.m. pepper - taste
Garlic - 1 clove
Vegetable oil - 2 tablespoons
Preparation:
1. Prepare foods from the list. Wash vegetables under running water, pat dry with paper towels.
2. Take any baking-friendly dish - ceramic or metal, it doesn't matter. Cut the eggplants on one side along the entire length, put them in a mold, lightly grease the cut with vegetable oil - this will not allow the pulp to become rubbery when baked. Season with salt and pepper to taste. Preheat the oven to 190 degrees, put the mold in it and cook the blue ones in the top and bottom heating mode for 20 minutes.
3. While the eggplants are baking in the oven, cut the tomato into slices and the garlic into thin slices or pass through a press.
4. After a while, we get the blue ones out of the oven, they will be quite soft, but not yet ready. Carefully place the garlic and tomato slices in each cut.
5. Cut your favorite hard cheese into long pieces, their thickness depends on your taste and desire. Quickly stick the cheese strips on both sides of the tomato so they don't melt, and return the mold back to the oven for another 10-15 minutes. About 5 minutes before the end of cooking, you can turn on the convection to brown the cheese. Pierce the eggplant with a thin bamboo skewer or toothpick, if it fits easily - the dish is ready to serve.
6. Prepare your favorite side dish and serve stuffed eggplant with it for family lunch or dinner.
Bon Appetit!
Like and subscribing to our channel is the best gratitude for our authors :)