An unusual serving of eggplant baked with cheese and tomatoes will decorate any table. Lovers of eggplant dishes will appreciate this recipe.
Cooking time 40 minutes
Eggplant 1 pc
Cheese 50 g
Tomatoes 2 pcs
Carrot 1 pc
Onion 1 pc
Salt to taste
Pepper to taste
Wash the eggplant and cut lengthwise into slices without cutting to the base. Put in cold salted water for 20-30 minutes.
Fry finely chopped onions in vegetable oil, add grated carrots.
Add the diced tomatoes. Simmer for another 2-3 minutes. Season with salt and pepper.
Spread each eggplant slice.
Place the slices of cheese between the slices. Cover with foil and place in mold. Cook in the oven for 20-25 minutes at 200 degrees C.
Uncover the foil and keep in the oven for another 3-5 minutes. Place on a platter and serve hot.