Baked eggplants with tomatoes and garlic
Votes: 3
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This is a simple dish that can be eaten hot or cold, as a side dish or as a standalone appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2-3 tbsp. l. olive oil
- Eggplant (sliced 0.5 mm thick) ─ 1 pc.
- Onion (cut into 0.5 mm thick rings) ─ 2 pcs.
- Garlic ─ 1 clove
- Tomato (cut into 0.5 mm thick slices) ─ 2 pcs.
- 30 gr. grated parmesan
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Cooking the dish according to the recipe:
- Preheat oven to 375°C.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the eggplant slices, season with salt, and fry until golden brown on both sides. Remove to a plate and repeat with the onions.
- Rub a clove of garlic into an ovenproof baking dish. Layer the eggplant, onion, and tomatoes in the dish. Drizzle with a little olive oil. Cover the dish with aluminum foil and bake until the tomatoes are soft. Bake for 20 minutes.
- Remove the baking dish, remove the foil, and place it under the broiler in the oven. Sprinkle the tomatoes with grated cheese and pour in the broth to melt and crisp the cheese. Grill for another 2 minutes. Remove from the oven and serve.
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