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Baked Eggplants with Tomatoes and Suluguni Cheese
Tender baked eggplants with juicy tomatoes and aromatic spices under a golden crust of Suluguni cheese. A simple, light, and very appetizing vegetable dish.
Ingredients
For 8 servings- Eggplants1 kg
- tomato300 g
- Сыр Сулугуни80 g
- Olive oil8 ml
- Paprika(optional)
- Garlic powder(optional)
- Italian herbs(optional)
- Ground Black Pepper(optional)
- Salt
Instructions
- 1
Wash the eggplants and cut them in half lengthwise. Make shallow crisscross cuts in the flesh.
- 2
Season with salt and pepper, and sprinkle with paprika, garlic powder, and herbs. Brush evenly with olive oil.
- 3
Place on a baking sheet cut-side up and bake at 200°C (392°F) for 30 minutes.
- 4
Slice the tomatoes and grate the Suluguni cheese.
- 5
Remove the eggplants from the oven, top with the tomatoes, and sprinkle with Suluguni cheese.
- 6
Bake for another 10 minutes until the cheese melts and turns slightly golden.
- 7
If desired, turn on the broiler for the last 2 to 3 minutes for a golden crust.
Ingredients
For 8 servingsIngredients
Eggplants
1 kg
tomato
300 g
Сыр Сулугуни
80 g
Olive oil
8 ml
Paprika
(optional)
Garlic powder
(optional)
Italian herbs
(optional)
Ground Black Pepper
(optional)
Salt
(optional)
Step-by-step instructions
For 8 servings- 1
Wash the eggplants and cut them in half lengthwise. Make shallow crisscross cuts in the flesh.
- 2
Season with salt and pepper, and sprinkle with paprika, garlic powder, and herbs. Brush evenly with olive oil.
- 3
Place on a baking sheet cut-side up and bake at 200°C (392°F) for 30 minutes.
- 4
Slice the tomatoes and grate the Suluguni cheese.
- 5
Remove the eggplants from the oven, top with the tomatoes, and sprinkle with Suluguni cheese.
- 6
Bake for another 10 minutes until the cheese melts and turns slightly golden.
If desired, turn on the broiler for the last 2 to 3 minutes for a golden crust.
Nutrition per serving
Macronutrients
17% of calories
Helps build and repair muscle tissue.
43% of calories
Provides energy for your body and brain.
40% of calories
Supports hormone production and brain function.
Ingredient nutrition breakdown
| Ingredient | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Eggplants | 31 | 1g | 7g | 0g |
| tomato | 7 | 0g | 1g | 0g |
| Сыр Сулугуни | 30 | 2g | 0g | 2g |
| Olive oil | 8 | 0g | 0g | 1g |
| Paprika | — | — | — | — |
| Garlic powder | — | — | — | — |
| Italian herbs | — | — | — | — |
| Ground Black Pepper | — | — | — | — |
| Salt | — | — | — | — |
Estimated — some ingredients lack nutrition data.
Nutrition and calorie figures are approximate. They are calculated from reference data for each ingredient and may differ depending on the specific products and brands you use, their fat content and ripeness, how you measure them, and the actual portion size.
Cook's notes
Choose eggplants of approximately the same size so they bake more evenly.
It is better not to slice the tomatoes too thinly so they stay juicy.
It is delicious served both warm and chilled.
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