Eggplants with suluguni and tomatoes

4 servings

35 minutes

Eggplants with suluguni and tomatoes are a true embodiment of Georgian cuisine, rich in the aromas of the Caucasus. This recipe draws from traditions of using fresh vegetables and the famous suluguni cheese, which acquires a tender, stretchy texture and slightly salty taste when baked. Baked eggplants with their velvety softness and slightly smoky hue pair wonderfully with melted cheese and the freshness of tomatoes, creating a perfect balance of flavors. This dish not only delights the eye with its brightness but also fills the air with the aromas of spicy spices, revealing Georgia's gastronomic heritage. It is ideal as an appetizer or a light dish for a warm family dinner, highlighting the warmth and simplicity of Georgian hospitality.

Energy value per serving

• Calories: 346
• Proteins: 22.4g
• Fats: 24.4g
• Carbohydrates: 10.9g

Ingredients

• Eggplants: 3 pc
• Suluguni cheese: 400 g
• Tomatoes: 4 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the eggplants lengthwise in half, make cuts in the middle, season with salt and pepper, and bake in the oven at 180 degrees for 10-15 minutes.

   Required ingredients:

   • Eggplants: 3 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Sprinkle the dish with grated suluguni cheese and bake for another 8-10 minutes.

   Required ingredients:

   • Suluguni cheese: 400 g

3. Serve with slices of fresh tomato.

   Required ingredients:

   • Tomatoes: 4 pieces