Italian hostess deftly stuffing blue, as is customary in southern Italy

Eggplant in the oven with tomatoes and garlic is a delicious and dietary dish, for the preparation of which it will not take much time and effort. The ingredients are not roasted, so the snack is very light.



Eggplant in oven with tomatoes and garlic Ingredients

• 3-4 eggplant
• 4 tomatoes
• 3-4 cloves of garlic
• 100g mozzarella cheese
• 1 tsp dried basil
• green
• salt and black ground to taste
• pepperbone
• vegetable-oil

Preparation

1. Cut washed eggplant plates about 7 mm thick. Make a net on them with a knife. Save it for 10 minutes to get rid of the excess bitterness.
   
   
   
2. Get the gas station ready. To do this, mix garlic squeezed through the press, salt, black pepper, dried basil, 2 tablespoons of vegetable oil.
   
   
   
3. Put the plates of eggplant on the pan, covered with parchment paper. Grease with a cooked gas station.
   
   
   
4. Send the bowl to the oven, heated to 180 degrees, for 15 minutes.
5. In the meantime, prepare a filling of cheese and tomatoes. Cut the tomatoes in small cubes.
   
   
   
6. Rub the mozzarella on a fine grater. Cut the hot peppers finely. Mix tomatoes and most of the grated cheese. A little salt.
   
   
   
7. Take out the oven with eggplant, put on them a mixture of tomatoes and cheese. Decorate on top with the remaining cheese.
   
   
   
8. Send it to the oven for another 10 minutes.
9. Decorate the baked eggplant with finely sliced greens. More details about the preparation process can be found by watching the video.
10. Serve the eggplant snack to the table. Bon appetit!

Eggplant stew with vegetables is not only a source of vitamins, but also a universal garnish for meat, fish or poultry. You can serve it warm, but I like it better from the refrigerator, especially on the second day. Stewed in vegetable juice, eggplants are oily and so soft that you can smear on bread.