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Russian · Main dishes
Baked Eggplants with Tomatoes and Cheese
Oven-baked eggplants layered with tomatoes, aromatic green herb paste, and melted cheese. A light and delicious dish for lunch or dinner.
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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 each eggplant into 3-4 strips, trimming the skin slightly from the outer slices.
2
Lightly oil a sheet of aluminum foil.
3
Place the eggplant slices on the foil and season with salt.
4
In a blender, pulse a bunch of fresh herbs with salt, pepper, a pinch of sugar, a splash of water, garlic, and tomato paste, and feel free to toss in a little cheese.
5
Spoon the freshly made herb paste evenly over the eggplant slices.
6
Top with tomato slices and a generous handful of grated cheese.
7
Bake in a preheated oven at 200°C (400°F) until golden and bubbly.
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