Eggplants baked with tomatoes, boiled sausage and hard cheese in the oven
You can make many delicious and healthy recipes from eggplants. Today I suggest making a delicious hot appetizer from them, which is perfect for both an everyday dinner and a festive table.
Eggplant slices baked in the oven with tomatoes, boiled sausage and hard cheese turn out very tasty, juicy and aromatic. Appetizing appearance, unique taste and portioned serving make this appetizer very popular among guests.
If desired, boiled sausage can be replaced with boiled or smoked chicken fillet, it will turn out no less tasty and healthy.
Ingredients for cooking eggplants baked with tomatoes, cooked sausage and hard cheese in the oven:
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Ingredients:
Eggplant – 400 g.
Cooked sausage – 200 g.
Hard cheese – 150 g.
Tomatoes – 300 g.
Mayonnaise – 50 g.
Dried garlic – 0.25 tsp.
Smoked paprika – 0.25 tsp.
Salt – 0.25 tsp.
Ground black pepper – 0.25 tsp.
Fresh dill – 2-3 sprigs.
Recipe for cooking eggplants baked with tomatoes, boiled sausage and hard cheese in the oven
Step-by-step instructions:
1. Wash the eggplants, cut off the ends, cut the vegetables into 1 cm thick circles. Transfer the eggplant circles to a deep bowl. Fill the vegetables with cold water and leave for 20 minutes to remove excess bitterness.
2. Dry the eggplant circles on paper towels. Place the vegetables on a baking sheet covered with silicone parchment paper.
3. Salt the eggplants to taste, season with black ground pepper.
4. Wash fresh tomatoes, cut into 5 mm thick circles. Place tomato circles on each eggplant slice.
5. Sprinkle the vegetables with dried garlic and smoked paprika for flavor.
6. Grease the vegetables with a small amount of mayonnaise. If desired, the sauce can be replaced with thick sour cream or natural yogurt.
7. Peel the cooked sausage and grate it on a fine grater. Spread the grated sausage evenly over the vegetables.
8. Grate the hard cheese into small shavings. Place the grated cheese on top of the sausage.
9. Place the eggplants with tomatoes, cooked sausage and hard cheese in an oven preheated to 180 degrees for 25-30 minutes. During this time, the eggplants will be completely baked and become soft, and the hard cheese will melt and brown.
10. Serve the finished appetizer hot, garnished with fresh dill. Bon appetit!
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Chicken stew with eggplant and pepper
