Eggplants with tomato and cheese baked in the oven
4 servings
74 minutes
Baked eggplants with tomato and cheese are a true culinary masterpiece that combines the tenderness of vegetables, the juiciness of tomatoes, and the velvety texture of melted cheese. This dish, popular in European cuisine, is perfect for a cozy family dinner or a festive table. Its roots trace back to traditional Mediterranean recipes where eggplants are often paired with tomatoes and cheese. Baked eggplants become soft while the cheese adds a creamy texture and appetizing aroma. The yogurt-tomato sauce complements the flavor with a light tanginess and makes the dish more delicate. Serving it with chopped herbs adds freshness and extra aroma. The taste is harmonious, slightly sweet due to the baked tomatoes, with a pleasant creamy richness from the cheese. It’s an excellent hot dish for those who appreciate simplicity and sophistication at the same time.
1
Prepare the products.
2
Take the chopsticks and place them on either side of the eggplant.
3
Slice the eggplant into rounds (you won't be able to cut all the way through with chopsticks, resulting in an accordion of eggplant).
- Eggplant: 2 pieces
4
Remove the core of the tomato and slice it into half rings.
- Tomatoes: 1 piece
5
Place the accordion eggplant in a baking dish.
6
Insert the sliced tomato into the slits of the eggplant (one by one).
- Tomatoes: 1 piece
7
Also place the pre-cut cheese in the remaining free spaces.
- Mozzarella cheese: 150 g
8
Next, mix the tomato paste and yogurt in a separate container.
- Greek yoghurt: 1 jar
- Tomato paste: 3 tablespoons
9
Add salt with herbs.
- Herb salt: 1 teaspoon
10
Mix everything and place it on top of the stuffed eggplants with tomato and cheese.
11
Next, add a little vegetable oil.
- Vegetable oil: 100 ml
12
Bake in the oven for 40-45 minutes at 180 degrees.
13
Chop some greens.
- Fresh herbs: to taste
14
Sprinkle the stuffed eggplants with chopped greens.
- Fresh herbs: to taste
15
Serve in portions, place on the table.
