Eggplants with cheese and milk core

Name: Eggplants with cheese and milk core - Suzana B.
Ingredients: Ingredients for one serving: 6 slices of eggplant; 6 slices of cheese; 1 cube of milk cream. Sauce: 1 small onion; oil; 2; 3 tablespoons of broth.

Appetizers - Eggplants with cheese and milk core by Suzana B. - Recipia

Eggplants with cheese and tomato sauce – A simple and delicious recipe When it comes to delicious and comforting dishes, eggplants with cheese and tomato sauce are a perfect choice, easy to prepare and full of flavor. This dish is not only savory, but it also brings a touch of nostalgia, evoking childhood memories when grandmothers spoiled us with fresh vegetable dishes. In this recipe, eggplants are combined with melted cheese and a flavorful tomato sauce, resulting in a dish best served warm. Preparation time: 15 minutes Cooking time: 10 minutes Total: 25 minutes Servings: 2 Ingredients: - 6 slices of eggplant (approximately 300 g) - 6 slices of cheese (approximately 150 g) - 1 cube of Miez de lapte cheese - 1 small onion (approximately 100 g) - 2-3 tablespoons of olive oil (or other vegetable oil) - 2-3 tablespoons of tomato paste (preferably homemade, but store-bought is fine) - Salt and pepper to taste Instructions: 1. Preparing the eggplants: Start by washing the eggplants well under cold running water. Cut them into slices about 1 cm thick. If you want to reduce bitterness, you can sprinkle a little salt on the eggplant slices and let them sit for 15-20 minutes. Then rinse them well and dry them with a kitchen towel. 2. Cooking the eggplants: Preheat the grill or a non-stick pan over medium heat. Add the eggplant slices and cook for 3-4 minutes on each side until they become soft and slightly browned. This process will intensify the flavor of the eggplants and give them a delicious texture. 3. Preparing the onion sauce: In a separate pan, heat the oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent and soft. Add the tomato paste and mix well. Let the sauce simmer for 2-3 minutes to blend the flavors. Taste and season with salt and pepper to your liking. 4. Assembling the dish: In a plate or a baking dish, place a layer of sautéed onion, followed by a slice of eggplant, a slice of cheese, and repeat the process until all ingredients are used. Finally, place the cube of Miez de lapte cheese on top, which will melt and create a delicious crust. 5. Finalizing: Place the dish in the microwave for a few seconds, just enough to melt the cheese. Alternatively, you can use a conventional oven at 180°C for 5-7 minutes. Serve the dish on a platter while it is still warm. Serving suggestions: These eggplants with cheese are excellent served alongside a fresh salad or with toasted bread. Additionally, a glass of white wine or fresh lemonade perfectly complements the meal. Helpful tips: - If you want to enrich the recipe, you can add some slices of fresh tomatoes or bell peppers between the layers of eggplant. - You can use various types of cheese, such as mozzarella or feta, to give a personal touch to the dish. - This dish is ideal for serving at both lunch and dinner, being a healthy and filling option. Nutritional benefits: Eggplants are rich in antioxidants, vitamins, and fiber, contributing to healthy digestion. Combined with cheese, this dish becomes a good source of protein and calcium. Frequently asked questions: - Can I use other vegetables? Absolutely! This dish can also be made with zucchini or mushrooms, depending on your preferences. - What is the best cheese for this dish? Cheese melts well, but you can also experiment with other cheeses, depending on your taste. Possible variations: - Instead of tomato paste, you can try homemade tomato sauce with herbs like basil or oregano for an extra flavor boost. - For a vegetarian version, use tofu instead of cheese. This simple and tasty dish is not just a culinary delight, but also an opportunity to bring family and friends together around the table. Enjoy and savor every bite!

Eggplants with cheese and milk core

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