Eggplant, zucchini, tomatoes and cheese in the oven
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Oven-baked eggplants, zucchini, tomatoes and cheese are just a wonderful hot summer appetizer! There is not as much oil in it as in fried eggplants and zucchini, but there is a lot of greens, and these greens are introduced in two batches, which makes the dish especially aromatic.
Let's prepare the products. Greens are basically any fresh greens you have on hand. Well, or dried, but then it should be used only at the first stage; there is no need to add it a second time before serving. I used parsley, cilantro, savory, basil and tarragon.
Ингредиенты
Zucchini - 1 pc.
Eggplant - 1 pc.
Tomatoes - 3 pcs.
Cheese - 100 g
Vegetable oil - 3 tbsp.
Greens - 6 g
Garlic - 2 cloves
Salt, pepper - to taste
Рецепт
1. Cut the zucchini and eggplant into discs about 7 mm thick.
2. Mix eggplant and zucchini with two tablespoons of vegetable oil, half a teaspoon of salt, chopped herbs and one clove of garlic pressed through a press. Marinate the vegetables this way for about 1 hour. During this time, it would be better to stir them a couple of times so that the oil and seasonings are distributed evenly. By the end of marinating, the vegetables will give juice.
3. Towards the end of marinating, heat the oven to 250°C. We cut the tomatoes into pucks about 5 mm thick, cut the cheese into pieces 2-3 mm thick.
4. Lightly grease a flat, heat-resistant dish with a large area with vegetable oil. We place eggplants, cheese, zucchini and tomatoes on it quite loosely, but overlapping each other, lightly salt and pepper. There is no need to do thick and dense styling, as for ratatouille. What you get should not be stewed, but, in fact, fried. The vegetables should not turn out watery, but, on the contrary, as if slightly dried out. We have already removed some of the water from them during preliminary marinating with salt and oil, now it remains to finish what we started.
5. Bake eggplants, zucchini, tomatoes and cheese in the oven on a medium level with air circulation at 250°C for 15-20 minutes.
6. While the vegetables are baking, finely chop the second clove of garlic and the remaining half of the herbs.
7. Sprinkle the finished eggplants, zucchini, tomatoes and cheese with freshly chopped herbs and garlic.
8. This dish tastes best when piping hot, but in fairness, I note that it is also edible cold. The crispy cheese crust is especially delicious!