Eggplant with bacon and cheese
6 servings
80 minutes
Eggplants with bacon and cheese is an exquisite dish of Russian cuisine that combines the tenderness of baked eggplants, the rich flavor of bacon, and the creamy texture of cheese. The origins of this recipe trace back to the traditions of Russian home cooking, where baking vegetables with meat and cheese was a way to elevate simple ingredients. The combination of salty bacon, sweet tomatoes, and a spicy garlic-cream dressing creates a harmonious taste. This dish is perfect as a hot appetizer or light dinner, and its simplicity makes it accessible even for novice cooks. Serving it with herbs adds freshness and aroma, making the dish not only delicious but also aesthetically pleasing.
1
Cut the eggplant lengthwise into 2 parts. Slice each half lengthwise into strips without cutting all the way through, salt them, and let sit for 30 minutes.
- Eggplants: 2 pieces
- Salt: to taste
2
Slice the cheese and bacon into thin slices, and cut the tomatoes into half rings.
- Hard cheese: 700 g
- Bacon: 200 g
- Tomatoes: 4 pieces
3
Wash the eggplant from salt and pat dry excess water.
- Eggplants: 2 pieces
4
Place the eggplants on a baking sheet. Between the eggplant slices, layer bacon, cheese, and tomato.
- Eggplants: 2 pieces
- Bacon: 200 g
- Hard cheese: 700 g
- Tomatoes: 4 pieces
5
Sprinkle with pepper on top and drizzle with dressing. For the dressing, mix mayonnaise with sour cream, add finely chopped garlic and herbs.
- Ground black pepper: to taste
- Sour cream: 150 g
- Mayonnaise: 150 g
- Garlic: 4 cloves
- Green: to taste
6
Bake in the oven for 30 minutes at 180 degrees.