Eggplants with tomatoes under cheese

4 servings

20 minutes

Eggplants with tomatoes under cheese is a dish that embodies the spirit of Mediterranean cuisine, where fresh vegetables, rich aromas, and simplicity of preparation make food a true delight. In Greek cuisine, eggplants are often paired with tomatoes and cheese, creating a harmonious trio of flavors: tender, slightly sweet eggplant; juicy and tangy tomatoes; and stretchy cheese with zesty mayonnaise. This dish is perfect for a light dinner or snack. It evokes sunny summer evenings in Greece when the air is filled with the aromas of fresh vegetables and spices. It cooks quickly and easily: the vegetables are grilled and then covered with a cheesy-mayonnaise mixture that adds tenderness and richness. Garlic can be added to enhance the flavor. An ideal option for those who appreciate simplicity and sophistication in one dish.

Energy value per serving

• Calories: 427.6
• Proteins: 13.8g
• Fats: 39.9g
• Carbohydrates: 3.4g

Ingredients

• Eggplants: 1 pc
• Tomatoes: 2 g
• Mayonnaise: 150 g
• Cheese: 200 g

Cooking steps

1. We slice the eggplants and tomatoes. We place them on the grill (I have a grill in my oven). Eggplants for 20 minutes (10 on one side and 10 on the other), tomatoes for 10 minutes.

   Required ingredients:

   • Eggplants: 1 piece
   • Tomatoes: 2 g

2. Grate the cheese on the finest grater, mix with mayonnaise until smooth (I like it when there's more cheese) — and I add garlic, but that's a matter of taste.

   Required ingredients:

   • Cheese: 200 g
   • Mayonnaise: 150 g

3. Layering - eggplant, topped with tomato, topped with cheese and mayonnaise.

   Required ingredients:

   • Eggplants: 1 piece
   • Tomatoes: 2 g
   • Cheese: 200 g
   • Mayonnaise: 150 g