And again the recipe with my favorite eggplants, this time not a salad or hot. A spread appetizer that is good both cold and warm. It can be spread on bread and eaten as a sandwich, or it can be served as an appetizer to the main course.
So, everything is extremely simple. I peel the eggplants and cut them into small cubes. I spread it on a baking sheet, sprinkle with salt, pepper and grease with vegetable oil using a silicone brush.
I send to bake in the oven at 180 degrees for about 30 minutes.
While the eggplants are in the oven, I fry the onions in vegetable oil until tender, when the onions are completely ready, add a couple of garlic cloves.
At this point, the eggplants are ready, I send them from the baking sheet to the pan and immediately add the creamy processed cheese.
I mix everything well. The eggplant cheese should be completely warm, but not boiling.
You can eat a snack right away, or you can wait (if possible) ...
Ingredients:
- Eggplant 3 pcs
- Onion 1 pc
- Garlic 2-3 cloves
- Salt, pepper to taste
- Processed cheese 200 grams
Read also: "Egoist" salad: my new recipe with eggplant (it turned out tastier than expected)
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