Eggplant with tomatoes in the oven

Name: Eggplant with tomatoes in the oven - Geanina K.
Ingredients: 4 not very large eggplants; 4 large tomatoes; half a bell pepper; half an onion; 5 cloves of garlic; dried basil; oregano; dill; 2 eggs; 2 tablespoons of sour cream; pepper; grated cheese; olive oil

Salad - Eggplant with tomatoes in the oven by Geanina K. - Recipia

To prepare a delicious dish with eggplants, we will start by taking care of the main ingredients. Choose fresh, medium-sized eggplants that are firm and blemish-free. The first step is to peel the eggplants, then slice them into approximately one-centimeter thick pieces. These slices should be uniformly sized to ensure even cooking. After slicing, sprinkle salt on both sides and place them on a napkin, letting them sit for 30 minutes. This process will help remove water from the eggplants, making them less bitter and more pleasant in taste. After 30 minutes have passed, wipe the eggplant slices with a napkin to remove excess salt and water. In a pan, heat a tablespoon of sunflower or olive oil and sauté the eggplant slices for 2-3 minutes on each side until they become golden and soft. Make sure not to overcrowd the pan to achieve even browning. Meanwhile, we take care of the tomatoes. Place the tomatoes in boiling water for 1-2 minutes, then remove them and let them cool slightly. This process will help us peel the tomatoes much easier. Once peeled, slice them similarly to the eggplants. Additionally, chop the bell pepper, and cut the onion into rings. Mince the garlic to give the dish an intense flavor. In a heat-resistant dish, add two tablespoons of olive oil to the bottom. Then, start layering: a layer of eggplants, followed by a layer of tomatoes, a layer of garlic, onion, and bell pepper. Continue repeating this process until all ingredients are used. At the end, sprinkle fresh basil and oregano to add an aromatic touch to the dish. In a separate bowl, beat the eggs with sour cream and a pinch of pepper, mixing well until you achieve a homogeneous composition. Pour this mixture over the vegetables in the heat-resistant dish, ensuring it distributes evenly. The last step is to grate cheese on top, which will add a delicious and melted layer at the end. The dish is placed in a preheated oven at 180 degrees Celsius and left to bake for about 40 minutes, or until the cheese becomes golden and crispy. When ready, remove the dish from the oven and let it cool slightly before serving. This recipe is not only very tasty but also full of flavors, being ideal for a family dinner or a festive meal. Bon appétit!