Eggplant with cheese

Category: Vegetable and fruit dishes
Eggplant with cheese

Ingredients

eggplant 4 things
tomato 350 g
cheese 250 g
olive oil 2 tbsp. spoons
salt

Cooking method

  • Wash the eggplants, cut them lengthwise to make two identical halves.
  • With a tablespoon, carefully select the eggplant pulp, while preserving the skin and a thin layer of pulp. Chop the pulp taken out of the eggplant as small as possible.
  • Sprinkle the halves of the eggplants already selected without pulp with salt and leave for 30 minutes.
  • Pour over the tomatoes with boiling water and peel them. Cut the tomato pulp into small cubes. Stir in the chopped eggplant pulp.
  • Rinse the salt from the eggplant halves and let dry a little, then fill them with a vegetable mixture of eggplant and tomato cubes. Top with cheese.
  • Bake in the oven for 20 minutes at a temperature of 200-220 degrees.
  • Delicious. Bon Appetit.


Alenka212
Eh. sorry the eggplants are gone! Take note! look very appetizing ...
* Tanya *
Mmm, yummy! Maria, respect!
Miss Raspberry
Quote: Alyonka212

Eh. sorry the eggplants are gone! Take note! look very appetizing ...
Thank you! Nothing, try next year ..... or maybe this one.
Miss Raspberry
* Tanya *, thanks for the support!!!

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