Firebird Eggplants
I present to you a beautiful and appetizing recipe. This cooking method may be familiar to many, but if you haven't tried preparing eggplants this way yet, I sincerely recommend it. The dish turns out very tasty, and the bacon adds piquancy and juiciness.
- Total cooking time
- not set
- Number of servings
- 2
- Recipe difficulty
- 3 / 5
Ingredients
for 2 servings
- eggplants 500 g
- tomatoes 250 g
- cheese 150 g
- bacon 50 g
- sour cream 100 g
- garlic clove 1-2 clove
- greens to taste
- salt
- pepper
Instructions
Step 1 of 11
Thinly slice the tomatoes.
Step 2 of 11
Thinly slice the cheese.
Step 3 of 11
Finely chop the greens.
Step 4 of 11
Add garlic pressed through a garlic press to the sour cream.
Step 5 of 11
Mix.
Step 6 of 11
Add greens. Salt and pepper.
Step 7 of 11
Mix.
Step 8 of 11
Cut the eggplants, without cutting all the way through.
Step 9 of 11
Insert bacon, tomatoes, and cheese into the resulting slits, alternating them.
Step 10 of 11
Place the vegetables in a baking pan.
Step 11 of 11
Spread the sour cream sauce over the eggplants. Place in the oven. Bake at 180 degrees for 35–40 minutes.