Eggplant with tomatoes is an ideal combination for appetizers and hot dishes. We offer some simple recipes.
Eggplant and tomato appetizer with cheese
Beat raw egg, pepper and milk (1/4 cup) in a deep bowl. In another plate, mix crushed cracker (100 grams), grated parmesan (50 grams) and dried parsley. Peel the eggplant and cut into circles. Dip each piece into the egg-milk mixture, then into the breading. Fry on both sides. Peel two large tomatoes, chop in a blender with three cloves of garlic, salt, 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 a little. 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 pepper
It turns out a very tender vegetarian dish. To prepare it, you will need: four hundred grams of vegetables (eggplant, tomatoes, onions, yellow bell pepper), a glass of tomato paste or ketchup, five cloves of garlic, salt, olive oil and ground pepper. You will need a beautiful baking dish that can be put on the table. Wash the vegetables and cut into medium circles. In a deep bowl, mix the chopped garlic cloves, finely chopped ketchup, salt, two large tablespoons of olive oil and ground pepper. Put the sauce on the bottom of the mold, and the rest of the vegetables - beautifully in a circle. Next, salt the dish, grease with olive oil, sprinkle with dry herbs and cover with foil. Bake for forty five minutes. Ten minutes before cooking is complete, remove the foil so that the vegetables are slightly browned. The dish can be served both hot and chilled.
Stuffed Eggplant with Tomato
It is necessary to heat the oven to 175 degrees Celsius. Cut the eggplant into two halves. Remove the pulp, chop it and simmer. Cut into strips fifty grams of chicken, half the 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. In the eggplant tins, put the filling, pour a little olive oil, place the mugs of tomato on top and sprinkle with cheese. Bake for about half an hour.
Eggplant with Tomato and Chicken
In a pan, fry five hundred grams of chicken with onion slices (for ten minutes). Next, transfer the mass to a plate. In the same pan, fry slices of three peeled eggplant until golden brown. Grease a large baking dish with a little oil and put the meat in one layer. Next, place the eggplant and salt. Arrange mugs of five tomatoes, cubes of feta cheese (100 grams) and sprinkle with dry herbs (dill and parsley). Bake the dish for forty minutes at a temperature of no more than 200 degrees.
Enjoy your meal!