Accordion eggplant with cheese and tomatoes

Sprinkle the eggplants generously with salt, making sure it gets into every crevice, and let them sit for 15 minutes to release their juices. Once the salt is released, rinse the eggplants under running water and pat dry thoroughly with paper towels.

While the eggplants are salting, prepare the other ingredients. Wash the tomatoes, dry them, and cut them into round slices about 5 mm thick. Cut the cheese into equal-sized slices of similar thickness.

Wash and dry the greens, removing any tough stems. Finely chop the leafy parts. Peel and press the garlic, then combine with the parsley in a bowl. Add the adjika, freshly ground black pepper, and olive oil. Mix well.

Spread the dried eggplant accordion slices with the resulting herb and garlic mixture. Open the accordion slices and place a slice of tomato and cheese into each slit. If the slices are thick, alternate the cheese and tomato slices.

Wrap each eggplant in foil to form a boat, leaving the top open. The foil will prevent the vegetable juices and cheese from leaking into the pan, preventing you from having to scrape off any burnt bits.

Place the eggplant accordions in their foil boats in a baking dish and bake in an oven preheated to 200°C (400°F). Bake for about 30–40 minutes, depending on the size of the eggplants. Serve warm.

Baking eggplant with tomatoes and cheese in the oven is pure pleasure: the recipe is simple, fairly quick, and the result exceeds all expectations! This dish can be served as a hot appetizer or even dinner, especially if you're a meat-free eater for whatever reason. In the latter case, no one will go hungry, as cheese is a calorie-rich food, making baked eggplant more filling. As for the tomatoes, we recommend choosing them carefully. Choose the ripest, plumpest, and sweetest tomatoes! These will ensure the perfect eggplant and cheese appetizer and provide the best culinary experience.

Greek chef Philistor Destempasidis's cheese-stuffed eggplants aren't just a recipe, they're a masterclass in elegant presentation. Instead of the usual eggplant boats, these are thick rounds of baked eggplant, then hollowed out in the center and filled with the filling. And what a filling it is: sautéed onions, garlic, bell peppers, and sun-dried tomatoes mixed with feta and hard cheese! The two cheeses work together: the feta adds a salty accent, the hard cheese adds gooey texture and a delicious crust. The result is individual eggplant medallions with a juicy vegetable center under a cheesy cap. These stuffed eggplants from Chef Destempasidis represent Greek cuisine at its most elegant.

Eggplant towers with a cheese and nut filling and tomatoes are a delicious, easy-to-make appetizer. They can be served for both festive occasions and weekdays. This dish will be especially popular with lovers of Georgian cuisine.

Eggplant baked with cheese, garlic, and tomatoes can be beautifully presented by cutting them fan-shaped. This way, each eggplant will be a separate portion. Of course, with this approach, it's important that all the eggplants are even and of the same small size. Ideally, 250 grams each, but you can adjust the serving size to your individual appetite. Despite its slightly fanciful appearance, the dish is easy to prepare. Choose firm eggplants with small seeds. For tomatoes, the more flavorful, the better. Any easily melted cheese will do.

Eggplant, tomato, and cheese always pair harmoniously. Baking the eggplant instead of frying it makes for a healthier yet equally delicious dish. It can be served as an appetizer or side dish.