Eggplants with tomatoes and cheese
2 servings
30 minutes
Eggplants with tomatoes and cheese is a bright and appetizing dish of Ukrainian cuisine that combines the tenderness of baked vegetables with the rich flavor of cheese and aromatic spices. The history of this recipe is rooted in traditional Ukrainian gastronomy, where fresh seasonal products have always been the foundation of the cuisine. Slices of eggplant are first lightly blanched in salted water, then layered with juicy tomatoes and cheese, topped with mayonnaise mixed with dill and garlic. The finishing touch is baking in the oven, giving the dish a golden crust and rich aroma. Serving it with young potatoes makes it hearty and harmonious. This dish is perfect for a cozy family dinner or a festive table, delighting guests with its taste and appetizing appearance.
1
Cut the small eggplants diagonally and slice them lengthwise.
- Eggplants: 2 pieces
2
We soak the eggplants in salted water until half-cooked.
- Salt: to taste
- Eggplants: 2 pieces
3
We layer eggplant with fresh tomato and cheese.
- Eggplants: 2 pieces
- Tomatoes: 2 pieces
- Hard cheese: to taste
4
Top with mayonnaise mixed with finely chopped dill and garlic, sprinkle with cheese, drizzle with oil, and bake in the oven.
- Mayonnaise: to taste
- Dill: to taste
- Ground dried garlic: to taste
- Hard cheese: to taste
- Vegetable oil: to taste
5
We serve it with boiled young potatoes.
- New potatoes: to taste