Eggplants with tomatoes and cheese baked in the oven

Delicious Baked Eggplant with Tomatoes and Cheese Recipe

Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 4-6

Baked eggplant with tomatoes and cheese is a simple yet incredibly flavorful dish that combines the fresh flavors of vegetables with a creamy texture and a golden crust. This recipe is perfect to be served as a main course or as a side dish, and it can easily be adapted to suit your preferences. Here’s how to prepare it step by step!

Necessary ingredients:

- 4-5 large eggplants
- 5 large tomatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 3 green onions
- 1 clove of garlic
- 5 tablespoons sour cream
- 2 eggs
- 50 g grated cheese
- Olive oil (or other oil of choice)
- Fresh basil, salt, pepper, seasoning, dill, parsley (to taste)

Nutritional information:

- Calories per serving: approximately 250-300 kcal
- Benefits: This recipe is rich in vitamins (A, C, K), fiber, and protein, thanks to the vegetable and egg content. It is a good option for a healthy diet.

Recipe preparation:

1. Preparing the eggplants: Start by washing the eggplants well. Use a sharp knife to peel them in strips, leaving some strips of skin intact. This technique not only improves the appearance but also helps retain the texture of the eggplants. Cut the eggplants into thick slices of about 1 cm.

2. Salting the eggplants: Place the eggplant slices in a colander or on a sieve, sprinkling them with salt. This will help remove excess moisture and bitterness. Let them sit for 30 minutes.

3. Preparing the vegetables: Meanwhile, prepare the tomatoes. Use a special vegetable knife to peel them, then cut them into thick slices. Clean the bell peppers and cut them into cubes. Slice the green onions thinly, and finely chop the garlic.

4. Sautéing the vegetables: In a large skillet, add a little olive oil and sauté the green onions, garlic, bell peppers, and tomatoes for 5-7 minutes until they become slightly soft. This step will intensify the flavors and provide a rich taste to the final dish.

5. Preparing the eggplants: Rinse the eggplants well to remove excess salt, then pat them dry with a paper towel. In the same skillet, add a little oil and sauté the eggplant slices on both sides until golden (about 3-4 minutes on each side). This will add a delicious caramelized note.

6. Assembling the dish: Grease a baking dish with butter to prevent sticking. Layer the eggplants, tomatoes, and vegetable mixture alternately in the dish. Each layer can be sprinkled with salt, pepper, dill, parsley, and fresh basil to enhance the flavors.

7. Preparing the egg mixture: In a bowl, beat the two eggs well with a pinch of salt and pepper. Add the sour cream and mix well until you obtain a homogeneous mixture.

8. Finalizing the dish: Pour the egg and sour cream mixture over the vegetables in the dish. This will add creaminess and bind the ingredients together. Sprinkle the grated cheese on top to achieve a golden and crispy crust.

9. Baking: Preheat the oven to 180°C. Place the dish in the oven for 30 minutes. After this time, remove the dish and let it cool slightly, then sprinkle the remaining cheese and bake for another 20 minutes, or until the cheese becomes golden and appetizing.

Serving:

Serve the baked eggplant with tomatoes and cheese hot, garnished with fresh basil or parsley leaves. This dish pairs wonderfully with a green salad or mashed potatoes, and a bottle of dry white wine would perfectly complement the meal.

Useful tips:

- Variations: You can add other vegetables, such as zucchini or mushrooms, to diversify the recipe.
- For a more intense flavor: You can add some sliced black olives or capers to the vegetable mixture.
- Adjusting the consistency: If you prefer a creamier dish, you can add more sour cream or cottage cheese to the egg mixture.

Frequently asked questions:

- Can I use frozen eggplants? It is recommended to use fresh eggplants to achieve the best texture and flavor.
- How can I store leftovers? The dish keeps well in the refrigerator for 2-3 days and can be reheated in the oven or microwave.

I hope this baked eggplant with tomatoes and cheese recipe inspires you to cook a delicious and flavorful dish! Enjoy your meal!