Eggplants baked with tomatoes and cheese
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Interesting eggplant appetizer, but also delicious.
Ingredients for Eggplants baked with tomatoes and cheese
- Eggplant - 500 g
- Tomato - 350 g
- Cheese - 100 g
- Garlic - 3-4 tooth.
- Vegetable oil
- Salt - to taste
- Black pepper - to taste
Step by step instruction of cooking Eggplants baked with tomatoes and cheese
Aubergines cut into slices thickness of about 1 cm and season with Salt and leave for 30 minutes. Then, wash the eggplant in cold water.
Tomatoes cut into slices.
Garlic squeeze through chesnokodavku.
Eggplant fry in vegetable oil on both sides until Golden brown.
The eggplant spread in a baking dish, each circle RUB with garlic.
On eggplant put the tomatoes, a little salt and pepper.
Grate cheese on a grater.
Sprinkle tomatoes and cheese, put it in the oven. Bake at 180 degrees for 20-25 minutes.
Spread on lettuce leaves and sprinkle with chopped dill. Bon appetit!