Baked Eggplants with Mushrooms and Tomatoes
The combination of eggplants and tomatoes is wonderful, and adding cheese and mushrooms makes the dish truly delicious. The recipe is for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- eggplants 500 g
- tomatoes 250 g
- mushrooms 300 g
- sour cream 200 g
- cheese 100 g
- garlic cloves 3
- vegetable oil
- salt
Instructions
Step 1 of 13
Slice the eggplants into rounds about 1 cm thick.
Step 2 of 13
Salt and leave for 30 minutes (to remove bitterness). Rinse in cold water.
Step 3 of 13
Slice the tomatoes into rounds.
Step 4 of 13
Slice the mushrooms into rounds (or cubes if they are small).
Step 5 of 13
Finely chop the garlic.
Step 6 of 13
Mix the sour cream with the garlic.
Step 7 of 13
Grate the cheese using a fine grater.
Step 8 of 13
Place the eggplants in a greased baking pan. Salt slightly.
Step 9 of 13
Place the mushrooms on top of the eggplants.
Step 10 of 13
Place the tomatoes on top of the mushrooms.
Step 11 of 13
Spread the layer with sour cream.
Step 12 of 13
Sprinkle with cheese and place in the oven. Bake at a temperature of 180 degrees for 30–35 minutes.
Step 13 of 13
Sprinkle with herbs before serving.