Baked Eggplants with cheese
This post is made especially for National Cuisine week in Russian team on Etsy (September 14-21)
The main difficulty in writing this post was a choice of a national dish! The fact is, our Israeli family almost never cook Israeli dishes. We often go out to dine in local restaurants where we can fully enjoy the “Arab style” lamb, falafel and hummus or Druze sweets. And here at home, we mostly cook traditional “Soviet” dishes based on the national cuisine of different nations once united by the Soviet Union, or dishes from beautiful recipe books.So at the end we chose one of the dishes from the “traditional Frenkel’s cuisine’, without which we can not do a “Big Family Dinner”. It is eggplant baked with cheese.
What you will need:
2 large eggplants
½ head of garlic (or more if desired)
3 tbsp mayonnaise
300 gr. grated cheese (Parmesan is ideal or any other)
herbs (cilantro, parsley or dill)
1 tbsp vegetable oil
Cut the eggplant into 1/2 inch rounds.
Season with salt and leave for 20-30 minutes.
Dry each piece with clean cotton or paper towel and place on a baking pan in one layer. Do not forget to cover the pan with baking paper or reusable teflon sheet! Brush the eggplants with vegetable oil.
Bake at 250°C until deep golden brown (about 30 minutes).
Mix the mayonnaise with chopped, grated or crushed garlic.
Spread each slice of eggplant this mix and sprinkle with grated cheese. Fold two-five pieces on each other in a column, depending on the desired number of servings.
Finely cut the herbs.
Place the eggplant “pies” on a baking sheet or in a special baking dish and bake for another 10 minutes at 250°C.
Serve and garnish with sliced tomatoes, berries or seeds of pomegranate.
Alternative: you can place slices of tomato or sweet pepper between the pieces eggplant.