Baked eggplants with tomatoes and carrots in the oven
Ingredients
- 2-3 aubergines
- salt, to taste
- 5 tbsp vegetable oil
- 2 carrots
- 1 pepper
- 1-2 tomatoes
- pepper, to taste
- 150 g cheese
Utensils
- knife
- cutting board
- pan
- turner
- casserole
- grater
Instructions
- Slice the aubergines lengthwise.
- Sprinkle with salt and let sit for 5-10 minutes.
- Rinse the aubergines and pat dry with paper towels.
- Heat 2 tablespoons of oil in a pan and add the aubergines Fry for 2-3 minutes on each side.
- Place the aubergines on paper towels to drain.
- Grate the carrots on a medium grater.
- Chop the peppers and tomatoes into small pieces.
- Heat 2 more tablespoons of oil in a pan.
- Fry the carrots for 5-7 minutes.
- Add the peppers and tomatoes, season with salt and pepper.
- Cook for a further 5-7 minutes and allow to cool.
- Grate the cheese on a coarse grater.
- ⅔ of the cheese mix with the fried vegetables.
- Place the filling on the aubergine slices and wrap into rolls.
- Place the filled aubergines in a tin greased with the remaining oil.
- Bake the aubergines for 15-20 minutes at 180°C.
- 5 Minutes before the end of cooking, sprinkle the aubergines with the remaining cheese and bake.
