Hello, my name is Oksana! Greetings to everyone who has looked at my page. I hope my recipes will be interesting and useful to you - read, write comments, and of course, Subscribe!
The season of fresh vegetables and herbs continues - and today I want to invite you to cook delicious eggplant dish. Very tasty, fast and no frying!
If you have such a vegetable available, be sure to try making such a dish.
Also on my channel there are many more recipes from other vegetables - at the bottom of this publication I will leave a few links to the most popular ones. Be sure to see - everything is delicious!
Cooking ingredients:
Eggplant - 2 pcs.
Tomatoes - 3-4 pcs.
Semi-hard cheese - 150-200 g
Garlic - 3-4 cloves
Greens
A little vegetable oil (3-4 tbsp. l.)
Salt, black pepper, dried herbs, spices to taste
And now, let's start cooking ...
We take small eggplants and cut into slices, about 2-2.5 cm thick, put in a bowl, salt a little and mix. While we put the "blue" ones aside (for 10-15 minutes), the juice should stand out, and with it all the bitterness should go away.
In the meantime, without wasting time, we continue the process of preparing the rest of the ingredients. We also cut the tomatoes into slices. It is advisable to select tomatoes of such a size that their diameter coincides with the diameter of the eggplant circles - this way the appetizer will look more neat.
We begin to prepare a spicy sauce - pour a little vegetable oil, salt into a bowl, squeeze the garlic through a garlic press and put some spices or dried herbs. We mix.
Now we drain the resulting juice from the eggplants, then rinse and dry with kitchen paper napkins. Then we take a knife and make notches in the form of a mesh on both sides of the circles - it is important not to make the cuts too deep so that the blanks do not fall apart into cubes.
We spread the prepared eggplants on a baking sheet covered with parchment paper. Grease each circle on top with fragrant oil with herbs and spices. We send the eggplants to bake in the oven preheated to 200 degrees for literally 10-15 minutes - it is important not to overexpose so that they do not have time to dry out too much.
Then take out the baking sheet with baked eggplants, put tomato slices on top and sprinkle with grated cheese. We return the dish to the oven for another 10 minutes - enough for the cheese to melt, and if you like a more ruddy cheese crust, you can bake a little longer.
Sprinkle the finished eggplants with finely chopped herbs and put on a dish. This appetizer is delicious both hot and cold. Cook, taste, Bon appetit!
THERE ARE SEVERAL PHOTOS IN THE GALLERY, SHEET
I also recommend trying these vegetable dishes:
I found another recipe for making zucchini with an interesting ingredient: I thought it was incongruous, but it turned out to be very tasty
A quick, successful snack made from fresh tomatoes, which I cook constantly in summer
Sincerely, Oksana!