Baked eggplants with tomatoes and peppers in the oven

Baked eggplants with tomatoes and peppers in the oven

Portions: 2 persons | Preparation time: 95 minutes

Low-calorie baked aubergines with fruity tomatoes and juicy peppers is a recipe to fall in love with! The aubergines offer a tasty appetizer with aromatic herbs and garlic.

Please review recipe:

Ø 5 out of 5 stars ( 6 votes )
Baked eggplants with tomatoes and peppers in the oven
Baked eggplants with tomatoes and peppers in the oven

Portions: 2 persons | Preparation: 95 minutes

Low-calorie baked aubergines with fruity tomatoes and juicy peppers is a recipe to fall in love with! The aubergines offer a tasty appetizer with aromatic herbs and garlic.

Please review recipe:

Ø 5 out of 5 stars ( 6 votes )

Season: Summer | Region: Eastern Europe | Preparation: Bake, Cook, Steam | Menu: Starters, Vegetable dishes, Vegetarian | Cuisine: Estonian recipes

Ingredients

  • 1 aubergine, large
  • 2 tomatoes
  • 1 pepper
  • 50 g cheese
  • 1 bunch of parsley
  • 2 cloves of garlic
  • 2 tbsp sour cream
  • Salt, to taste
  • pepper, to taste
  • 3 tbsp vegetable fat

Instructions

  1. Slice the aubergine lengthwise.
  2. Salt and leave to stand for 20 minutes.
  3. Chop the peppers and tomatoes into small pieces.
  4. Chop the garlic and parsley into small pieces.
  5. Peppers and tomatoes in a pan with oil for approx. 10 Sauté for minutes.
  6. Mix the garlic with the remaining parsley and sour cream in a bowl.
  7. Place the aubergine slices on a baking tray lined with baking paper.
  8. Spread with the sour cream and place the fried vegetables on top.
  9. Cover the tray with foil and Cook in the oven for about 20 minutes at 180 degrees.
  10. Remove the foil and bake for a further 10-15 minutes.
  11. Before serving, garnish the aubergines with parsley.

Utensils

  • knife
  • cutting board
  • bowl
  • spoon
  • parchment paper
  • baking tray
  • aluminium foil