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Recipe

Eggplant with Parmesan Cheese

40 mins
Low
3.5
|
24
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Rich recipe of aubergines with very healthy Parmesan cheese to serve as a garnish or a light dinner.

Ingredients

4 portions
  • 1 1/2 tablespoons olive oil
  • 1 clove garlic, chopped
  • 1 tablespoon Dried oregano, ground
  • 5 tomatoes, no skin, no seeds cut into squares
  • 1 pinch dry chile de árbol pepper
  • salt
  • black pepper
  • 2 eggplants, split in half
  • cooking spray
  • 1/2 cups parmesan cheese

Preparation

The oven is preheated to 180 ° C.
Heat half of the olive oil in a pan.
Add the garlic and cook for 2 minutes, stirring occasionally.
Add oregano, chili and tomatoes, season with salt and pepper.
Boil everything together for 5 minutes.
Aubergines are split in half and sprayed with cooking spray and other olive oil.
They are placed on a tray and put in the oven for 5 minutes, with the part of the meat facing up.
After the time they are removed from the oven the mixture of the tomatoes in the aubergines is distributed.
The Parmesan cheese is sprinkled on each one and they are put back in the oven for 10 more minutes.
They are removed from the oven and served immediately.

PRESENTATION

They can be decorated with basil leaves.

TIPS

When you prepare eggplant, add salt, add salt and let rest 30 minutes to release the bitter juices; rinse to remove salt, dry with absorbent paper and cook immediately.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Silvia Mendoza
22/03/2018 14:51:44
Las berenjenas no se cuecen en el horno. Muy gruesas... el jitomate delicioso
Anonymous
02/08/2013 16:28:25
buena, deliciosa y rapida, la recomiendo bastante buena..! sabe aun mejor si se le agrega una cucharadita de knorr suiza a la salsa de los jitomate.

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