Eggplants with cheese baked in the oven
5 servings
60 minutes
Eggplants with cheese baked in the oven are a harmonious combination of the tender structure of vegetables and the spicy aroma of cheese and garlic. This recipe is inspired by Mediterranean cuisine, where eggplants are traditionally paired with rich and aromatic ingredients. Baked eggplants become soft and flavorful, while the layer of tomatoes, garlic, and herbs adds a pleasant freshness. Melted cheese adds a velvety texture and depth of flavor. Perfect as an appetizer or side dish, especially accompanied by a light salad and a glass of white wine. A simple yet elegant dish that will adorn any table.
1
Prepare the necessary ingredients.
2
Wash the eggplant under running water, dry it a bit, and trim the edges.
- Eggplants: 1 piece
3
Slice the eggplant into pieces about 1 cm thick, making shallow cuts on each slice on both sides.
4
Salt and pepper the eggplants to taste on both sides.
- Salt: to taste
- Ground pepper mix: to taste
5
Place the prepared eggplants in a baking dish.
6
Grate one ripe tomato without skin on a fine grater and place 1 teaspoon of the resulting tomato mixture on each eggplant.
- Tomatoes: 1 piece
7
Grate 100 grams of hard cheese on a large grater.
- Hard cheese: 100 g
8
Clean, wash well, and press 3 cloves of garlic.
- Garlic: 3 cloves
9
Wash the parsley well under running water, dry it, chop it finely, and mix it with cheese and garlic.
- Parsley: 20 g
10
Place grated cheese with herbs and garlic on each slice of eggplant.
- Hard cheese: 100 g
- Parsley: 20 g
- Garlic: 3 cloves
11
Bake the eggplants in a preheated oven at 170 degrees for about 30 minutes.