Baked Eggplants with Tomatoes

Eggplants are perfectly combined with most of the vegetables presented on the shelves. In this article, we'll talk about dishes from eggplant and tomato, which retain all their flavor and aroma after baking in the oven.

Eggplant baked in the oven with tomatoes

Ingredients:

Preparation

Eggplants and tomatoes are mine, cut in half and make shallow incisions along their entire surface. Lubricate the vegetables with olive oil and put them on a sheet of baking pasted with foil. Sprinkle with salt and pepper.

2 tablespoons oil, garlic (half the whole amount) and dried oregano (half the whole amount) whisk together. Add to the aromatic oil jar of tomatoes in its own juice , sprinkle all the salt and distribute the mass over the eggplant.

In a separate bowl, mix bread breading (preferably home-made), butter, garlic and oregano. We spread the bread mass over tomatoes. Now it remains only to bake vegetables at 200 degrees until they become soft.

Ready-baked vegetables will be a wonderful addition to meat dishes, especially this recipe will be in the season of shish kebab, because cook baked eggplants and tomatoes can be at the stake, from which they will only become more fragrant.

A recipe for eggplant baked with tomatoes and cheese

Ingredients:

Preparation

Eggplants cut into large cubes, watered with oil and seasoned with salt. We cut the tomatoes in the same way and also fill it up. Two baking trays are covered with foil and separately laid out on them tomatoes and aubergines. Bake vegetables at 200 degrees for about 25-30 minutes, or until the eggplant becomes soft. Ready mixed vegetables, season with vinegar, butter, sprinkle with grated nuts and mix. We serve the dish with cheese and ground Parmesan cheese.

You can serve this dish yourself, but you can put it on a fried toast of fresh ciabatta, or garnish the dish with couscous.

And lovers of eggplant, we also offer to make an amazing snack - aubergines with mayonnaise and garlic .