When guests suddenly arrive, the housewives try to cook something tasty as quickly as possible and without unnecessary trouble. There are many dishes, the preparation of which does not take much time and allows you to set the table in a hurry. One of such delicious and spectacular dishes is baked eggplant with "Firebird" cheese.
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You will need
- - 2 medium-sized eggplants;
- - 4 tomatoes;
- - 200 g of hard cheese;
- - 3-4 cloves of garlic;
- - 1 tbsp vegetable oil;
- - 1 tsp sugar;
- - greens of dill, parsley and cilantro;
- - salt, pepper and lemon juice to taste.
Instruction manual
1
Wash eggplant and cut lengthwise into two parts. Cut each half of the eggplant lengthwise into plates about 5 mm thick, without touching about 1.5 cm at the base, so that you end up with a “fan” from each half. Rub each fan plate with a mixture of salt and pepper.
2
Slice half the cheese into thin plates. Wash 2 tomatoes, dry and cut into thin circles. Put 2 slices of tomato and 2 plates of cheese between the plates of each eggplant.
3
Stuffed with cheese and tomatoes 4 "fans" of eggplant lay on a baking sheet, pre-greased with vegetable oil.
4
Peel and pass the garlic through a press. Pour boiling water over the remaining tomatoes and peel them off. Cut the tomatoes into small cubes, put in a pan with a small amount of vegetable oil, add the garlic, salt, sugar and lemon juice passed through the press, fry all the ingredients until a thick sauce is formed.
5
Pour the eggplant with the prepared sauce and bake in the oven at 180 ° C for about 20-35 minutes, while the eggplant is cooked, grate the remaining cheese on a grater. Before baking, sprinkle the eggplant with cheese and return to the oven for another 5 minutes. Before serving, transfer the baked eggplant to a dish and sprinkle with chopped herbs.
Useful advice
Knowing how to cook eggplant in the oven, you can bake zucchini in a similar way.