Baked Eggplants with Cheese and Tomatoes
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
3
Description
Baked eggplants with cheese and tomatoes
Ingredients
- Eggplants - 2 pieces
- Tomatoes - 2 pieces
- Ground Black Pepper - to taste
- Russian Cheese - 7.1 oz
- Herbs - 1 bunch
- Garlic - 2 cloves
- Mayonnaise - 5.3 oz
Step by Step guide
Step 1
Wash the eggplants and slice them into rounds about 5–7 mm thick. Sprinkle salt on each round.
Step 2
Grease the baking tray lightly with vegetable oil to prevent the eggplants from sticking. Arrange the eggplant slices on the tray.
Step 3
Finely chop the garlic; if you prefer a spicier flavor, feel free to use more garlic. Mix the chopped garlic with mayonnaise. Use this prepared mixture to spread on top of each eggplant slice.
Step 4
Cut the cheese into thin rectangles. You can use any type of cheese. Place the cheese pieces on top of the eggplants.
Step 5
Slice the tomatoes into rounds. Then, place a tomato slice on top of the eggplant, covering the rectangular layer of cheese.
Step 6
Season the eggplants with pepper and sprinkle with finely chopped herbs — parsley, dill, and basil.
Step 7
Preheat the oven to 150–356°F (300–350 degrees Fahrenheit) and place the eggplants inside for 15–20 minutes. A clear sign of readiness will be the delicious aroma with a hint of garlic. The cheese should melt, and the eggplants and tomatoes should roast.
Step 8
Serve chilled.
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