The most delicious aubergines are fried and baked, but it is important to take into account some subtleties when preparing dishes from them. After slicing, the slices must be placed in cold water, slightly podsolit so that the dish is not bitter. A large number of different dishes are known, where eggplants are combined with tomatoes and cheese.
Salad with eggplant, tomato, and cheese
Ingredients:
- goat or sheep cheese - 70 g;
- eggplant small - 2 pcs .;
- Extra Virgin Olive Oil - 6 tbsp. spoons;
- large tomatoes - 3 pcs .;
- Bulgarian red pepper - 3 pcs .;
- greens (parsley, basil, coriander) - to taste;
- garlic - 2 cloves.
Preparation
Carefully wash all the vegetables and greens in the oven, bake the pepper until ready. When it cools down, peeled off, seeds are thrown away and shredded in short strips. Eggplant cut with straw, soak and fry on half of the olive oil until a pleasant brownish hue. Tomatoes cut into small cubes. In the remaining oil, add the chopped garlic, let's brew. In a salad bowl we put chilled peppers and eggplants, add tomatoes and finely chopped greens, crumbled cheese. If there is no cheese, do not be scared - it will still be delicious. Refuel with oil, mix, serve immediately.
Eggplants stuffed with tomatoes and cheese
Ingredients:
- tomatoes mikado - 4 pcs .;
- white eggplants - 4 pcs .;
- cheese of hard varieties - 100 g;
- garlic - 2 cloves;
- parsley - 5-6 branches;
- vegetable oil - 4 tbsp. spoons;
- salt - to taste.
Preparation
We carefully cut the fruits into halves, take out the core with a spoon, leaving the boats that have a wall thickness of not more than 1 cm. Cut the core finely, pour on medium heat in 3 tablespoons of vegetable oil for about 2 minutes. Cut the tomatoes finely, mix with the eggplant stuffed with garlic, half grated cheese, slightly add. We fill the resulting mixture with our boats.
The pan is covered with foil, we oil it with oil and carefully distribute eggplants at a short distance from each other. We cook the boats for about 40 minutes, set the oven 180 degrees, then distribute the remaining cheese along the boats and let it take another 10 minutes. Decorate with parsley sprigs.
Appetizer: aubergines with tomatoes, cheese and garlic
Ingredients:
- Dutch cheese - 150 g;
- smooth medium-sized eggplants - 4 pcs .;
- medium-sized tomatoes - 6-8 pcs .;
- garlic - 3-4 wedges;
- vegetable oil - 50-70 ml;
- mayonnaise - ½ small package;
- greens - to taste.
Preparation
Eggplant cut across the round slices, soak for 20 minutes, then dry it with a napkin and fry over medium heat in warmed oil on each side for a couple of minutes until cooked. While the slices are wet, we will prepare the rest. Mayonnaise is mixed with garlic, mashed in a mortar with a pinch of salt, cheese, grated on a small grater, tomato sliced, dried and cut into slices. Gathering a snack quickly. For a hot slice of eggplant, pour grated cheese, press it with a tomato slice, put it on a dish. From the top decorate with mayonnaise and greens.