Baked eggplant and tomato appetizer - recipe
Ingredients
- Eggplant - 380 gr
- Tomatoes - 300 gr
- Bulb onions - 140 gr
- Cheese - 150 gr
- Garlic - 3 clove
- Olive oil - 3 tbs
- Thyme - 0.75 tsp
- Salt
For 1 batch(es) (
)
Baked eggplant and tomato appetizer Directions
Multicooker firm: MARTA
MT-1963,MT-1968,MT-1975,MT-1976
Pour oil into the multicooker bowl. Cut vegetables into rings and lay out in layers: onions, eggplants, tomatoes, chopped garlic and grated cheese. Alternate layers until you run out of ingredients. Close the lid, start the Bake program. The dish can be served both hot and cold.
MT-1965,MT-1970,MT-1962,MT-1938,MT-1939
Pour oil into the multicooker bowl. Cut vegetables into rings and lay out in layers: onions, eggplants, tomatoes, chopped garlic and grated cheese. Alternate layers until you run out of ingredients. Close the lid, start the Baking / Bread program . The dish can be served both hot and cold. You can use fresh basil in the recipe
MT-1971,MT-1972,MT-1973,MT-1974
Pour oil into the multicooker bowl. Cut vegetables into rings and lay out in layers: onions, eggplants, tomatoes, chopped garlic and grated cheese. Alternate layers until you run out of ingredients. Close the lid, start the Baking / Bread program . The dish can be served both hot and cold.
Fresh basil can be used in recipe
MT-1979,MT-1980,MT-1981
Pour oil into the multicooker bowl. Cut vegetables into rings and lay out in layers: onions, eggplants, tomatoes, chopped garlic and grated cheese. Alternate layers until you run out of ingredients. Close the lid, start the Bake program and select the Vegetables mode. The dish can be served both hot and cold. You can use fresh basil in the recipe.