Eggplant Accordion
Oven-baked eggplants stuffed with cheese and tomatoes represent a simple yet flavorful dish, perfect for a family dinner or to impress guests. We start by washing the eggplants, ensuring that we remove any impurities. After washing them, we dry them with a clean towel and cut off the ends, keeping only the base. It is important to cut them carefully so as not to destroy their shape. Next, we prepare the ingredients. The cheese is sliced thinly, as are the tomatoes. These ingredients will add a special taste to our dish, and the combination of them will create a pleasant texture. Then, we take the eggplants and cut them into accordion slices, being careful to leave one centimeter from the base of the eggplant. This technique not only enhances the visual appeal of the dish but also allows the flavors to penetrate better. After cutting the eggplants, it is time to fill them with the cheese and tomato slices. It is essential to interleave the ingredients well to ensure that each bite is full of flavor. Once we finish filling the eggplants, we sprinkle them with salt, which will highlight the tastes and intensify the aroma. We prepare a baking tray lined with parchment paper to prevent the eggplants from sticking. We carefully place the stuffed eggplants in the tray and drizzle them with a splash of olive oil, which will help them brown and add a pleasant taste. We preheat the oven to 200 degrees Celsius and place the tray inside. We bake the eggplants for 50 minutes until they turn golden and tender. For those who prefer a richer taste, we recommend adding thin slices of cooked prosciutto or Prague ham between the eggplant slices. These will intensify the flavor and add extra savor to the dish. In the end, we enjoy a delicious dish, perfect for any occasion. Serve the eggplants warm, alongside a fresh salad or a side of rice, and savor every bite. Enjoy your meal!
Ingredients
- 2 eggplants
- 50 g cheese
- 2 tomatoes
- salt
- olive oil
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