Roasted Eggplant with Curd in the Oven
Hello Dear Friends,
It was such a busy week that I can't describe it. When my work for today is postponed to next week, ashura I compressed it. I'm totally dead battery right now :) By the way, the diet is going pretty well and I started sports. I don't know how they all go on together :)
I prepared two very practical eggplant recipes in the middle of the week. When I went to the market and forgot that there was eggplant at home, I threw the eggplants in the oven as soon as I got there to make room in the crisper. They roasted beautifully on the grill. I prepared a classic eggplant salad from some of them. I reserved the large one for this delicious appetizer we ate in Kavala this spring, but whose name I can't remember.
I think it's a little light to call it an appetizer, but it can even be one of the hot starters in between :) After a long time, I prepared an internal mixture as I remember it, but I think it turned out to be a great flavor.
If there is olive oil, garlic and freshly roasted eggplant, there is no need to think too much :)
This recipe is not such a troublesome recipe, you can prepare the mixture you want while the eggplants are roasted in the oven. Then hop back to the oven with curd cheese :)
I definitely recommend you to try my Curd Roasted Eggplant recipe. Also, if you share my recipes with me on Instagram, I would love to publish them in my story. my instagram account @kitchensirlari
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Ingredients for Roasted Eggplant with Curd in the Oven Recipe
- 2 large eggplants
- 2 medium tomatoes
- 2-3 sweet green peppers
- 2 cloves of garlic
- salt
- olive oil
- as much curd cheese as you want
Fabrication:
- Make 1-2 holes in the eggplants with the help of a knife and roast them on the grill of the oven.
- While the eggplants are roasting, cut the tomatoes into small cubes. Chop the pepper and garlic too.
- Put the chopped tomatoes, peppers and garlic in a bowl, add salt and olive oil and mix.
- Smash the roasted eggplants with a knife and mash the inside a little with a fork.
- Divide the mixture you prepared into the eggplants.
- Spread the curd cheese on top and drizzle olive oil again.
- When the curd cheese starts to brown, take it out of the oven and serve it hot or warm.