Cheesy Baked Eggplant Recipe
This cheesy baked eggplant recipe is a very easy and so delicious dish make for your family or your guests. They will love it 🙂
- 3 middle size eggplants,
- 2 middle size potatoes,
- 4 tablespoons of vegetable oil,
For the tomato sauce;
- 2 middle size tomatoes,
- 1 middle size onion,
- 2-3 cloves of garlic,
- 1 tablespoon of paste,
- Vegetable oil,
For the top;
- A half teacup of water (55 ml.),
- 1 cup of grated kashar cheese.
Process of Cheesy Baked Eggplant Recipe
Firstly, cut stalks of eggplants and peel them striped and dice the eggplants.
Leave the diced eggplants into salty water in a bowl.
Drain the eggplants and wash them well and make them dry with a paper towel.
Peel the potatoes and dice them (not small cut them in big pieces).
Put the potato and the eggplant pieces in a deep bowl.
Add the salt and vegetable oil and mix them.
Place them on a baking sheet in a tray and bake them at 200°C in the oven until they get tender and golden.
While baking the eggplants and the potatoes, prepare the tomato sauce.
Heat the oil and put the chopped onion and salt.
Then cook by stirring.
When the chopped onion gets tender, add the diced tomatoes and continue to cook by stirring.
When the tomatoes almost absorb the juice,add the paste, cloves of garlic and the spices and mix by stirring.
Continue to cook by stirring for more 1 or 2 minutes then remove it from the stove.
Place the eggplants and the potatoes in a small square pyrex (the pyrex is 26 cm).
Pour the tomato sauce on the potatoes and the eggplants.
Add the half teacup of water.
Then bake the cheesy baked eggplant at 180°C in the oven for 10 minutes.
Take it out from the oven and sprinkle some grated kashar and again bake it until the kashar gets melted and golden.