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Eggplant Recipe with Tomatoes

Ingredients:
  • Eggplant - 2 pieces (large)
  • Tomatoes - 3 Pieces
  • Ricotta or feta - 100 Grams
  • Red onion - 1 piece
  • Mint - 3 st. Spoons (can be replaced with parsley)
  • Canned capers - 2 items. Spoons (no marinade or replaced with olives (olives))
  • Wine Vinegar - 2 Teaspoons
  • Black Ground Pepper - - To taste
  • Olive oil - - To taste
Instructions

We cut the eggplants into large rings. Preheat the oven to 200 degrees. We cover the baking dish with foil. Pour olive oil on it (about a glass), lay out the rings in one layer, sprinkle the eggplant with salt, pepper and put the fry for 20 minutes. Then we take out of the oven, turn the rings - pepper, salt and again send it to the oven for 10-12 minutes. At this time, mix in a separate deep pottery mix ricotta cut into cubes, capers, onions, tomatoes, mint, vinegar and 4 teaspoons of olive oil. Add ground black pepper and salt to taste. The last step is laying fried eggplants on a dish. For each slice - a tablespoon of the mixture. Done!

Servings: 10

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