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Recipe for stuffed eggplants
You can prepare a delicious gourmet appetizer with ordinary seasonal eggplants. The dish is named Firebird because the the vegetable, when cut, visually resembles a wide tail of a bird. Preparation is very budget-friendly and will take a minimum of time because all the components are seasonal and they only need to be baked.
The idea of cooking eggplant appetizer Firebird is published on the Instagram page of food blogger Anna with the nickname tasty_food_anna.
Ingredients:
- eggplants - 500 g
- tomatoes - 1-2 pcs
- mozzarella cheese - 100 g
- salt, pepper
Preparation method:
1- Wash the eggplants, dry and cut each eggplant lengthwise to make a kind of a fan.
2. Sprinkle with salt and leave for 30 minutes.
3. After 30 minutes, rinse and dry them.
4. Wash the tomatoes and cut them into rings or half rings.
5. Cut the cheese into slices.
6. Place the prepared eggplant halves in an oiled baking dish or tray.
7. Stuff the eggplants with tomatoes, cheese and spices.
8. Bake at 180 degrees for 30 minutes.
9. You can serve them both hot or cold.
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