Eggplants with Tomato and Cheese Baked in the Oven
Appetizers • European
Description
I really love this recipe because it's delicious and hassle-free. Instead of eggplant, you can use zucchini or courgette. If you add finely chopped pickled or salted cucumber to the mixture of yogurt and tomato paste, it will create a more piquant and interesting flavor. Enjoy your meal!
Ingredients
- Eggplants 2 pieces
- Tomatoes 1 piece
- Melted Cheese 5 oz
- Herbs to taste
- Natural Yogurt 1 container
- Passata Tomato Sauce 3 tablespoons
- Herbed Cream Cheese 1 teaspoon
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Prepare the ingredients.
Step 2
Take chopsticks and place them on either side of the eggplant.
Step 3
Slice the eggplant into rounds (the chopsticks will prevent you from cutting all the way through, creating an accordion effect with the eggplant).
Step 4
Remove the core from the tomato and slice it into half-moons.
Step 5
Place the accordion-style eggplant in a baking dish.
Step 6
Insert the sliced tomato into the slits of the eggplant (every other slit).
Step 7
Also insert the pre-sliced cheese into the remaining open spaces.
Step 8
Next, mix the tomato paste and yogurt in a separate container.
Step 9
Add the herbed salt.
Step 10
Mix everything together and spread it over the stuffed eggplant with tomato and cheese.
Step 11
Then add a little vegetable oil.
Step 12
Bake in the oven for 40–45 minutes at 355°F.
Step 13
Chop some herbs.
Step 14
Sprinkle the finished stuffed eggplants with chopped herbs.
Step 15
Serve in portions.
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