An appetizing, easy to prepare and satisfying snack that can be served hot or cold - eggplant in batter, with tomatoes and cheese in the oven. How to cook them, read the step-by-step recipe with a photo. Video recipe.
Eggplant is a divine fruit from which so many different dishes are prepared that the variety is striking in its originality, uniqueness and amazing taste. This delicate and piquant vegetable is used to make salads, stews, casseroles, snacks … Today I will share a proven delicious recipe - eggplant in batter, with tomatoes and cheese in the oven. Thanks to the batter, the eggplants will not be so oily, because their pulp loves oil and actively absorbs it during frying, and the batter will prevent this.
An appetizer is prepared from simple and affordable products. At the same time, in the end, it turns out to be amazingly tasty, nutritious and attractive in appearance. The dish will appeal to many. It can be served not only for an everyday family lunch or dinner, but also for any holiday. Eggplants in batter can be served as an independent snack with fresh bread or croutons, without any side dishes. Although they are delicious to eat with some kind of meat side dish. It is tasty and satisfying, both cold and hot, and it takes a minimum of time to prepare the dish.
See also making hake in batter.
- Caloric content per 100 g - 199 kcal.
- Servings - 15
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 1 pc.
- Eggs - 2 pcs.
- Vegetable oil - for frying
- Cheese - 100 g
- Ground black pepper - a pinch
- Tomatoes - 1 pc.
- Salt - 0.5 tsp
- Flour - 50 g
Step by step cooking eggplant in batter, with tomatoes and cheese in the oven, recipe with photo:
1. Wash the eggplants with tomatoes, dry with a paper towel and cut into rings about 5 mm thick. Cut the cheese into thin slices. Use young eggplants, because they have no bitterness, the seeds are small, and the skin is thin. If the fruits are ripe, then remove the bitterness from them first, if it is not a piquancy for you. To do this, sprinkle the chopped vegetable with salt and leave for half an hour. Then rinse with running water, rinse off the formed droplets and dry with a paper towel.
2. Pour the eggs into a deep bowl.
3. Add flour, salt and black pepper to the eggs.
4. Whisk the eggs and flour to form a smooth, lump-free mass.
5. Immerse the eggplants in the batter so that they are well covered with the mass on both sides.
6. Heat the vegetable oil in a skillet and put the eggplants to fry. Fry them over medium heat for 5 minutes on each side until golden brown.
7. Place the fried eggplants on a baking tray.
8. Place slices of cheese on each eggplant circle.
9. Place the tomato rings with cheese slices on the eggplant.
10. Heat the oven to 180 degrees and send the eggplants in batter, with tomatoes and cheese to bake for 10 minutes. Once the cheese has melted, remove the appetizer from the frypot and serve.
See also a video recipe on how to cook eggplant with tomatoes and cheese.
