At the height of the summer season, when it is hot outside, thinking "what to eat?" I want something light. And the lightest and most unpretentious dishes are vegetables, for example, baked eggplants with tomatoes in the oven.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
When eggplants appear on the shelves, zucchini fade into the background. Having eaten enough of fried eggplants in circles, they no longer become so interesting and we begin to look for other entertaining dishes. This experiment of the new recipe is very successful in every sense: it is prepared quickly, dietary, the products are available, and a minimum of time is spent. Eggplants are lined with tomatoes and cheese and baked in foil. This is a great idea both in terms of the combination of products and in appearance. Therefore, such an appetizer can be safely served on the festive table, tk. it looks great - bright and juicy, and among the guests it will be very popular.
If you are a fan of eggplant, then be sure to pay attention to this cooking method! Indeed, in addition to all the above advantages of food, this dish is quite democratic in cost, which is also another significant advantage. And in general, at the time of fresh vegetables, give preference to just such healthy and easy recipes. The cooking process - baking - does not contain harmful decomposition products, in comparison with roasting. I can only remind you of the benefits of eggplants that they contain a lot of pectin, which stimulates the motor function of the intestines, which promotes the elimination of toxins and improves bile secretion.
- Caloric content per 100 g - 67 kcal.
- Servings - 2
- Cooking time - 40 minutes
Ingredients:
- Eggplant - 1 pc.
- Tomatoes - 4 pcs.
- Garlic - 1 head
- Cheese - 200 g
- Salt - 0.5 tsp
- Ground black pepper - a pinch
Step-by-step cooking of spicy eggplants with cheese and tomatoes in the oven:
1. Wash eggplants, dry and cut lengthwise into thin long "tongues". Cut the washed and dried tomatoes into rings, cheese into thin slices, peeled garlic cloves into small slices. Cut vegetables no more than 5 mm, and cheese and garlic are even thinner. This will allow them to cook well.
Use young eggplants, there is no bitterness in them. Otherwise, the vegetable will have to be soaked in a saline solution so that the solanine comes out of it. To do this, dilute 1 tbsp in 1 liter of water. salt, stir and lower the sliced eggplant. Soak them for half an hour, rinse, dry and start cooking.
2. Line a baking dish with a piece of foil and place the first "tongue" of eggplant.
3. Place garlic, tomato rings and cheese slices on top of it.
4. Continue to collect all the products in this way, collecting the vegetable construction, as shown in the photo. Do not forget to salt and pepper the vegetables between layers.
5. Wrap the eggplants tightly in foil and send to bake in a heated oven to 180 degrees for 40 minutes. Put the finished appetizer on a platter, pour with olive oil, sprinkle with herbs and serve.
See also the video recipe on how to cook eggplant with cheese and tomatoes!
