Baked eggplant with tomatoes and apricots under grain curd
The combination, at first glance, unusual: eggplant, tomato, apricot, garlic, basil and mint and all this under the grain curd, but with full responsibility I declare – the final result will not leave you indifferent, provided that all the ingredients are your favorite.
The combination of eggplant, tomato, apricot, and garlic, basil and mint and all this under the grain curd.
Ingredients:
For 1 serving
- a medium-sized eggplant – 1 piece;
- small tomato – 1 piece;
- apricots – 2 pcs;
- sea salt, BMP;
- basil - sprig;
- mint - sprig;
- garlic – 2 cloves
to serve:
- grain cottage cheese
Cooking baked eggplant with tomatoes and apricots:
Wash the eggplant, cut it into thin lengthwise strips, but do not cut them all the way through, so that the cut eggplant looks like a fan. Place in a baking dish.
Wash the tomato, cut into thin slices, and salt a little. Wash the basil and place a leaf on each tomato slice. Place a slice of tomato and basil between the eggplant plates.
Wash the apricots, split into two, remove the seeds, cut each half in half and place between the eggplant plates.
Mix the mint and garlic and sprinkle over the eggplant.
Heat the oven to 180 degrees in advance and bake the eggplant until cooked through (about 30-40 minutes).
Take the eggplant out of the oven, let it cool down, serve with grainy cottage cheese.
Happy appetite!
