Eggplant appetizer Uletnaya

1 . Stage

Here are the products that will be needed. I had only two tomatoes and one pepper. Eggplant was cut beforehand.

2 . Stage

I took four eggplants, cut them in half and made incisions in each one not all the way through. I salted them so that the salt partially got into the cuts and left them in a bowl.

3 . Stage

Next, cut the vegetables-tomato in half rings, peppers into squares of about 1.5 by 1.5 cm, onion in quarter rings or half rings-depending on the size. Cheese also cut into squares of 1.5 by 1.5 cm. Leave some to sprinkle over the eggplants.

4 . Stage

Butter the casserole dish. I have a glass trough like this.

5 . Stage

Stuff our eggplants with vegetables and cheese in random order. I got it like this.

6 . Stage

In a bowl mix the mayonnaise and garlic. If you do not like garlic, you can not add it. But there is no spice after baking. I tried it without mayonnaise, just buttering it up-it didn't turn out very well for my taste.

7 . Stage

Spread garlic mayonnaise on the eggplants. I did not smear a lot, about an incomplete tsp. per eggplant, but it's a matter of taste.

8 . Stage

Grate the remaining cheese on a fine grater and sprinkle over the eggplants.

9 . Stage

We put it in the oven heated to 200C for 20-30 minutes. Here it is better to be guided by your oven. The eggplants should become soft, but not turn into mush, and the cheese should be covered with a golden crust. After the time has passed, take it out and enjoy it hot or cold.

10 . Stage

Our family now asks to cook eggplants only this way))