Eggplants with tomatoes - great combination

Eggplants with tomatoes are the perfect combination for snacks and "hot" dishes. We offer a few simple recipes.

Appetizer from aubergines and tomatoes with cheese

In a deep bowl, beat a raw egg, pepper and milk (1/4 cup). In another plate mix the crushed cracker (100 grams), grated Parmesan (50 grams) and dried parsley greens. Eggplant clean and cut into circles. Each slice dipped in the egg-milk mixture, then - in a bread pan. Fry on both sides. Remove two large tomatoes from the bones, chop the blender together with three cloves of garlic, salt, ground pepper and one onion. Pour the sauce into the saucepan, bring to a boil and add a small spoon of flour, diluted with water. The tomato mixture should get a little thick. Next, you need to put two pieces of eggplant on top of each other, pour the sauce and sprinkle with a large grated parmesan. Bake for ten minutes. Snack can be served both in cold and hot.

Eggplants with tomatoes and bell peppers

It turns out a very tender vegetarian dish. To make it, you will need: four hundred grams of vegetables (eggplants, tomatoes, onions, yellow bell peppers), a glass of tomato paste or ketchup, five cloves of garlic, salt, olive oil and ground pepper. It will take a beautiful shape for baking, which can be put on the table. Wash vegetables and cut into medium mugs. In a deep bowl, chop the very finely chopped garlic cloves, ketchup, salt, two large spoons of olive oil and ground pepper. Put the sauce on the bottom of the mold, and the remaining vegetables - beautifully in a circle. Then add the dish, grease with olive oil, sprinkle with dry herbs and cover with foil. Bake for forty-five minutes. Ten minutes before the end of cooking, remove the foil, so that the vegetables are lightly browned. The dish can be served both hot and cold.

Stuffed eggplant with tomatoes

It is necessary to warm up the oven to 175 degrees Celsius. Eggplant cut into two halves. Remove the pulp, grind it and put out. Cut into strips fifty grams of chicken fillet, half a bulb, a slice of garlic and add to the frying pan. Remove from heat, add crushed olives (6 pieces) and a large spoon of grated Parmesan. In the molds of eggplant put stuffing, pour a little olive oil, place tomato mugs on top and sprinkle with cheese. Bake for about half an hour.

Eggplants with tomatoes and chicken

In a frying pan fry five hundred grams of chicken fillet with circles of bulbs (for ten minutes). Next, put the mass on a plate. In the same frying pan, fry the slices of three peeled eggplants to a golden color. Grease the large baking dish with a little oil and put the meat in one layer. Next, place eggplants and salt. Dilute the mugs of five tomatoes, diced cheese (100 grams) and sprinkle with dry herbs (dill and parsley). Bake the dish for forty minutes at a temperature of not more than 200 degrees.

Bon Appetit!