Eggplants with tomatoes

4 servings

10 minutes

Eggplants with tomatoes is a vibrant dish of Greek cuisine, where tender eggplants, juicy tomatoes, and aromatic baked cheese harmoniously combine. The roots of this recipe trace back to the Mediterranean tradition of using fresh vegetables and simple yet rich flavor combinations. The light crispy crust of the eggplants, the sweet acidity of the tomatoes, and the stretchy cheese create a rich yet refined taste. Baked eggplants with tomatoes can be served as a standalone dish or as a side to meat and fish. They are perfect for cozy home dinners or as part of a festive table, highlighting the spirit of hospitality inherent in Greek cuisine.

Energy value per serving

• Calories: 371.5
• Proteins: 8.4g
• Fats: 32.7g
• Carbohydrates: 11g

Ingredients

• Eggplants: 3 pc
• Tomatoes: 4 pc
• Cheese: 100 g
• Salt: to taste
• Vegetable oil: 100 ml

Cooking steps

1. Slice the eggplants into rounds, fry in oil on both sides, previously salted. Slice the tomatoes into rounds.

   Required ingredients:

   • Eggplants: 3 pieces
   • Salt:  to taste
   • Vegetable oil: 100 ml
   • Tomatoes: 4 pieces

2. Place a slice of tomato on each fried eggplant circle, top with mayonnaise and grated cheese. Bake in the oven for 7 minutes.

   Required ingredients:

   • Tomatoes: 4 pieces
   • Cheese: 100 g