An appetizing, tasty eggplant, meat, cheese and cherry tomato casserole is easy. It is prepared very simply, easily and literally in a matter of minutes. Note that such a casserole can be prepared for a family dinner, for a festive table and even for a picnic.
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Ingredients:
- 1 medium eggplant;
- 2 chicken fillets;
- 15 cherry tomatoes;
- 1 tbsp. l soy sauce;
- 150 g of hard cheese;
- clove of garlic;
- sunflower oil for lubrication;
- ½ tsp salt.
Cooking:
- Wash the chicken fillet, rinse with a sharp knife, put in a deep bowl, pour in soy sauce, mix and leave to marinate for at least 60 minutes.
- Wash the eggplant, wipe it with a paper towel, cut into 0.5 cm thick circles, add salt to a wide container, mix and leave it to stand until the juice stands out. If you don’t let the juice out of the eggplant, then it will be bitter in the finished dish.
- Take a rectangular baking dish, wipe it dry with a paper towel and grease generously with oil.
- Dry eggplant rings with paper towels. ½ part of the rings put a little overlap with an even layer on the bottom of the mold.
- Cut hard cheese into thin slices or rub onto a coarse grater. Put half the cheese in a mold on top of a layer of eggplant.
- On top of the cheese, densely but evenly spread pieces of pickled meat.
- Wash and cut all the cherry tomatoes in half. If there are no cherry tomatoes, then you can take 3-4 ordinary tomatoes, wash them, cut into rings, and the rings into half rings. Halve cherry tomatoes evenly on filet.
- Put a layer of eggplant over the tomatoes again, and a layer of cheese over the eggplant.
- Bake the contents of the form for 45 minutes in the oven, preheated to 160 degrees.
- After this time, remove the eggplants from the oven, cool slightly, garnish with herbs, optionally sprinkle with chopped garlic and immediately serve in the form to the table.