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Main dishes
Baked Eggplants with Cheese and Tomato
Juicy vegetable boats baked with fragrant garlic and melty cheese.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the eggplants, drizzle lightly with oil, season with salt and pepper to taste.
2
Blanch the tomatoes in boiling water for a couple of minutes, then peel and crush the flesh.
3
Lightly drizzle the tomatoes and garlic with oil.
4
Roast the vegetables in an air fryer for 15-18 minutes at 180°C.
5
Mash the eggplant flesh, spread it on the skins, and top with the crushed tomatoes.
6
Sprinkle with grated cheese and return to the air fryer until golden brown.
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