Eggplant with tomatoes

Our kitchen overseas guest - eggplant.Homeland of this vegetable is considered a distant India.In Russia, the eggplant was introduced in the 18th century and since then is very popular among Russian housewives.And no wonder!These purple fruits low calorie (only 28 calories per 100 grams), high in fiber, rich in manganese, and fiber, which removes from the body not only excess fluid, and toxins.In general, eggplant - One of the best foods for weight loss.


  • 1 large eggplant;
  • 2 tomatoes;
  • 150 g of cheese;
  • 2 cloves of garlic;
  • coriander;
  • olive oil;
  • salt.


Eggplant Wash, dry and cut into circles of about 1-1.5 cm wide. Then add salt and leave for 10-15 minutes to give vegetable juice and have left bitterness.Heat the olive oil in a frying pan and fry the eggplant until golden brown.Then put on a cloth to it absorbed excess oil.Tomatoes also cut into circles the same width and fry.Cheese grate, skip through the garlic press or finely chop.Fresh cilantro finely cho


lay on a platter and brush with warm eggplant garlic.On top lay roasted tomatoes, a little salt, then a layer of cheese, and finally sprinkle everything with coriander.

Servings: 3

Preparation time: 20 minutes.

Nutritional values ​​per serving: 125 kcal.

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