Baked eggplants with tomatoes and cheese

4 servings

20 minutes

Baked eggplants with tomatoes and cheese is a dish filled with the aromas of the Mediterranean. Greek cuisine is famous for its simple yet expressive combinations, and this recipe is a living testament to that. Eggplants, with their soft texture and slightly sweet taste, pair perfectly with juicy tomatoes, while the spicy cheese-garlic sauce adds richness and depth of flavor. Baking allows the ingredients to unfold, uniting them in harmonious unity. This dish is suitable for a light dinner or as an appetizer for a festive table. It is not only delicious but also pleasing to the eye with its bright colors and appetizing appearance. The finished masterpiece can be garnished with fresh herbs, adding even more freshness and aesthetics.

Energy value per serving

• Calories: 251.1
• Proteins: 15g
• Fats: 15.2g
• Carbohydrates: 13.9g

Ingredients

• Eggplants: 3 pc
• Tomatoes: 5 pc
• Cheese: 200 g
• Garlic: 3 clove
• Mayonnaise: to taste

Cooking steps

1. Wash the eggplants, slice them lengthwise, season with salt, and place them on a greased baking tray. Slice the tomatoes into rounds and layer them on top of the eggplants.

   Required ingredients:

   • Eggplants: 3 pieces
   • Tomatoes: 5 piece

2. Grate the cheese, squeeze in the garlic, and mix with mayonnaise. Spread the paste over the tomatoes, trying to cover them completely. Bake in the oven until done. The finished dish can be garnished with parsley sprigs.

   Required ingredients:

   • Cheese: 200 g
   • Garlic: 3 cloves
   • Mayonnaise:  to taste