Eggplant with zucchini in the oven under cheese is a tasty, healthy and effective dish. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step cooking of eggplant with zucchini in the oven under cheese
- Video recipe
In hot summer weather, you absolutely do not want to be at the stove and cook complex dishes to satisfy your hunger. When the weather is sultry outside the window, you absolutely do not want to eat fatty and heavy food for the stomach. At the same time, summer enriches our diet with all kinds of vegetable dishes that often come to our rescue. We use them both fresh and cooked. Vegetables are stewed, boiled, pickled and fried. But the most useful way to cook them is to bake them in an oven or over an open fire. Such a recipe is - baked eggplant with zucchini under cheese in the oven. This is a simple, quick and tasty snack at the same time.
The proposed dish will give you a lot of pleasure and will bring great benefits to your body, because thanks to the selected heat treatment, the food retains all the nutrients and vitamins. This is a bright, festive and with a rich taste recipe, which is prepared both for the everyday menu and for a gala event. The dish does not require a lot of money and time, which makes it indispensable for busy workdays. You can use it on its own by laying it out on a piece of bread, or in a company with any side dish. For example, boiled young potatoes, spaghetti or rice, or simply with a baked piece of meat.
- Caloric content per 100 g - 89 kcal.
- Servings - 2
- Cooking time - 40 minutes
Ingredients:
- Eggplant - 1 pc.
- Ground black pepper - a pinch
- Tomatoes - 2-3 pcs.
- Spices and spices to taste
- Salt - 0.5 tsp
- Cheese - 100 g
- Zucchini - 1 pc.
Step by step cooking eggplant with zucchini in the oven under cheese, recipe with photo:
1. Wash the eggplants, cut into 5 mm slices and place in a baking dish. Season them with salt, black pepper and any spices. I used soy sauce. If the eggplants are not dairy, but ripe, then sprinkle them with salt in sliced form and leave for half an hour. Then rinse and dry with a paper towel. This will remove specific bitterness from the pieces. A young vegetable is usually not bitter.
2. Wash the courgettes, cut into rings of the same size (5 mm) and place on top of the eggplants. Season them with salt and ground pepper.
3. Wash the tomatoes, cut them into rings as thick as the previous vegetables and place them on the courgettes. I recommend taking tomatoes with a dense and elastic pulp, so that when baked they retain their shape.
4. Cut the cheese into thin slices and cover the tomatoes.
5. Heat the oven to 180 degrees and send vegetables to bake for half an hour. Cook for the first 20 minutes under covered foil, then remove and bake for another 10 minutes to brown the cheese crust. Serve warm eggplants with zucchini in the oven under the cheese. Although after cooling, the appetizer remains no less tasty.
See also a video recipe on how to cook zucchini and eggplant with tomatoes and cheese baked in the oven.
