Baked eggplants with crispy crust
2 servings
15 minutes
Baked eggplants with a crispy crust are a true gastronomic journey into the heart of Georgian cuisine. This dish harmoniously combines the tender texture of baked eggplants and the appetizing crispy crust made from fragrant baguette and garlic. The filling of dried tomatoes, sweet peppers, and herbs fills each bite with a rich flavor with a slight tang and spicy notes. The dish impresses with its balance of textures: the softness of the eggplants contrasts with the crunch of the golden crust, creating a perfect combination. It is not just a treat — it is a story of taste inspired by the traditions of Georgian hospitality. Perfect as a standalone dish or accompanied by a glass of dry red wine, it can transform an ordinary dinner into an exquisite culinary ritual.
1
In a blender, grind the baguette (any bread will do) and a clove of garlic with one tablespoon of olive oil. Pour the crumbs onto a hot skillet and fry until crispy and desired browning.
- French baguette: 200 g
- Garlic: 3 cloves
- Eggplants: 2 pieces
- Chili pepper: 1 g
2
Soak dried tomatoes in boiling water for a few minutes, then send them to the blender with the remaining garlic and herbs, adding water only until a paste-like consistency is achieved.
- Sun dried tomatoes: 5 piece
- Garlic: 3 cloves
- Basil: 1 bunch
- Parsley: 1 bunch
3
Cut the eggplants lengthwise, remove the center, leaving the skins as boats with about 1 cm of flesh. It's convenient to do this with a small sharp knife along the curves of the eggplants. The prepared boats are drizzled with olive oil and placed in a preheated oven at 200 degrees.
- Eggplants: 2 pieces
4
Chop the eggplant cores, quickly fry in olive oil, add chopped bell pepper (half is enough) and a paste of dried tomatoes, herbs, and garlic, and heat. Season with salt and pepper to taste.
- Eggplants: 2 pieces
- Red sweet pepper: 1 piece
- Sun dried tomatoes: 5 piece
- Garlic: 3 cloves
- Basil: 1 bunch
- Parsley: 1 bunch
- Chili pepper: 1 g
- Cheese: 30 g
5
Take the eggplant boats out of the oven (while we were preparing the filling, they have already baked), spread the tomato filling on top, generously sprinkle with a mixture of grated cheese and crumbs, and return to the oven for another five minutes.
- Eggplants: 2 pieces
- Sun dried tomatoes: 5 piece
- Garlic: 3 cloves
- Cheese: 30 g
- French baguette: 200 g