Eggplants, tomatoes, garlic – autumn vegetables, classic three, they perfectly complement and emphasize each other’s taste.
Eggplant – 2 pcs.
Tomatoes – 4-6 pcs.
Garlic – 2 cloves
Mayonnaise – 2 tbsp. l.
Provencal herbs – 1 pinch
Salt – to taste
Pepper – to taste
Vegetable oil – 1 tbsp.
Parmesan cheese – for filing
- 58 kCal
- 40 min.
Eggplants, tomatoes, garlic – autumn vegetables, classic three, they perfectly complement and emphasize each other’s taste. Now they are ready to cook with pleasure, while they are nourished with vitamins and sun.
Today we will bake eggplants with tomatoes and garlic in the oven, adding mayonnaise and Provencal herbs, a vegetable casserole will turn out, which is good in itself, but can also serve as a side dish for meat products. Tomatoes are better to take not very juicy, but rather dry, something like a cream. Otherwise, a lot of juice is allocated and the casserole turns out to be too watery.
Prepare all the products for work in the kitchen.
Eggplants and tomatoes will be washed. Eggplants are cut into plates, and tomatoes – rings.
In a bowl, put mayonnaise, squeeze through the press garlic, add Provencal herbs, pepper. Stir thoroughly.
At the bottom of the ceramic form we will pour a spoonful of vegetable oil. In the form of layers we first put the eggplant plates. We will grease with mayonnaise-garlic mass. The thickness of the mayonnaise layer is optional.
We spread the tomato rings from the top. Solim and pepper to taste.
So, layer by layer, lay eggplants and tomatoes, promazyvaya garlic mayonnaise, only a layer of aubergines.
We send eggplants with tomatoes and garlic to the oven for 40-50 minutes. The temperature of baking is 180-190 degrees.
We’ll take the dish out of the oven and let it cool down a bit.
Carefully cut into portions. We serve to the table, sprinkling with cheese shavings.