The recipe of the baked eggplants is simple, at the same time this tasty, beautiful and festive dish. The dish is considered dietary thanks to the fact that it almost completely consists of vegetables. On a holiday or dining family table such delicacy will be always darling. There is nothing difficult in the recipe, any beginning culinary specialist can prepare it.
For preparation of 4 portions it is required to us:
- Eggplants of 2 pieces of the average size
- Tomato not of large 3-4 pieces.
- Cheese of firm salty 150 g.
- Vegetable oil of 50-100 ml.
- Greens 1 bunch (fennel or parsley)
- Garlic 4 cloves
- Ground black pepper
Preparation of ingredients
Wash and cut eggplants rings 1 cm thick. It is possible to cut them obliquely that it was less pieces, it is relevant if you took small eggplants. We sprinkle eggplants with salt and pepper, then we leave for several minutes to be pickled.
Meanwhile we cut tomatoes rings half-centimeter thickness and also we grate cheese on a large grater.
We clean garlic and we press through through a press for garlic or small we slice. Small we cut greens.
We put a wide flat frying pan on strong fire and we pour couple of tablespoons of oil there. The pickled eggplants will start up juice, this juice needs to be merged. We fry eggplants from two parties on 1 minute.
We cover parchment on a baking tray and we spread fried eggplants, from above we put a tomato ringlet on each eggplant. From above tomato we put a little crushed garlic and we strew with cheese.
We send everything to the oven warmed up to 180 degrees for 15 minutes.
When giving we strew eggplants with greens.
Eggplants are combined with mayonnaise or garlic sauce.
They perfectly approach as a festive garnish for meat or fish and also are smart hot appetizer.
Cold it is better not to give them, surely warm this dish before giving.
That the dish wasn't such fat, eggplants after frying should be placed on a paper towel and to allow to flow down to excess oil.
If you love hot dishes, it is possible to add Chile hot sauce directly to cheese and on eggplants.
That eggplants didn't splash with oil, they need to be pickled in a colander or any other ware from which water can flow. Thus, after a marination they will be dry and won't splash with oil in a frying pan.