2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Eggplant with tomatoes is the perfect combination for snacks and "hot" dishes. Here are some easy recipes.
Appetizer of eggplant and tomatoes with cheese
In a deep bowl, beat the raw egg, pepper and milk (1/4 cup). In another bowl, mix crushed crackers (100 grams), grated parmesan (50 grams) and dried parsley. Peel the eggplant and cut into slices. Dip each piece into the egg-milk mixture, then into the breading. Fry on both sides. Peel two large tomatoes, chop in a blender along with three cloves of garlic, s alt, ground pepper and one onion. Pour the sauce into a saucepan, bring to a boil and add a small spoonful of flour diluted with water. The tomato mixture should thicken slightly. Next, you need to put two pieces of eggplant on top of each other, pour over the sauce and sprinkle with coarsely grated parmesan. Bake for ten minutes. The appetizer can be served both cold and hot.
Eggplant with tomatoes and bell peppers
It turns out a very tender vegetarian dish. For its preparation you will need:four hundred grams of vegetables (eggplants, tomatoes, onions, yellow bell peppers), a glass of tomato paste or ketchup, five cloves of garlic, s alt, olive oil and ground pepper. You will need a beautiful baking dish that can be put on the table. Wash vegetables and cut into medium circles. In a deep bowl, mix very finely chopped garlic cloves, ketchup, s alt, two large tablespoons of olive oil and ground pepper. Put the sauce on the bottom of the form, and the rest of the vegetables - nicely in a circle. Next, s alt the dish, grease with olive oil, sprinkle with dry herbs and cover with foil. Bake for forty-five minutes. Ten minutes before the end of cooking, remove the foil so that the vegetables are slightly browned. The dish can be served both hot and chilled.
Stuffed eggplant with tomatoes
You need to preheat the oven to 175 degrees Celsius. Cut the eggplant into two halves. Remove the pulp, chop it and stew it. Cut into strips fifty grams of chicken fillet, half an onion, a clove of garlic and add to the pan. Remove from heat, add chopped olives (6 pieces) and a large spoonful of grated parmesan. Put the stuffing in eggplant molds, pour a little olive oil on top, place tomato circles on top and sprinkle with cheese. Bake for about half an hour.
Eggplant with tomatoes and chicken
In a frying pan, fry five hundred grams of chicken fillet with onion slices (for ten minutes). Next, transfer the mass toplate. In the same pan, fry the slices of three peeled eggplants until golden brown. Grease a large baking dish with a little oil and lay the meat in one layer. Next place the eggplant and season with s alt. Arrange mugs of five tomatoes, cubes of cheese (100 grams) and sprinkle with dry herbs (dill and parsley). Bake the dish for forty minutes at a temperature not exceeding 200 degrees.
Bon appetit!
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