Baked eggplants with cheese and tomatoes
3 servings
30 minutes
Baked eggplants with cheese and tomatoes are a delightful dish of Russian cuisine that combines the tenderness of baked vegetables, the creamy texture of cheese, and the refreshing acidity of tomatoes. The eggplants, lightly salted to remove bitterness, are baked with a garlic-mayonnaise sauce that adds zest. The cheese gives the dish a rich flavor while the baked tomatoes add juiciness. Prepared with aromatic spices and herbs, the eggplants acquire an appetizing appearance and unforgettable taste. This dish can be served as an independent appetizer or as a side dish to meat and fish dishes. It is perfect for warm family dinners or festive gatherings, surprising guests with its harmonious blend of simplicity and sophistication.
1
Cut the washed eggplants into slices 5-7 mm thick. Rub each slice with salt.
- Eggplants: 2 pieces
2
Grease the baking tray with a little vegetable oil to prevent the eggplants from sticking. Place the eggplant slices on the tray.
3
Finely chop the garlic; those who like it spicier can use more garlic. Mix the chopped garlic with mayonnaise. Spread the prepared mixture on top of each eggplant slice.
- Garlic: 2 cloves
- Mayonnaise: 150 g
4
We cut thin rectangular pieces of cheese. The cheese can be of any variety. We place pieces of cheese on top of the eggplants.
- Poshekhonsky cheese: 200 g
5
We cut the tomatoes into circles. Then we cover the eggplant with a tomato circle on top of the cheese rectangle.
- Tomatoes: 2 pieces
6
We season the eggplants with pepper and sprinkle with finely chopped greens — parsley, dill, basil.
- Ground black pepper: to taste
- Green: 1 bunch
7
Preheat the oven to 150–180 degrees, place the eggplants inside for 15–20 minutes. A clear sign of readiness will be a delicious aroma mixed with garlic. The cheese should melt, and the eggplants and tomatoes should roast.
8
Consume when cooled.