Eggplants with tomatoes for the winter - 37 cooking recipes

In one layer and in portions it will be a Russian appetizer, the tower will become a French mille-feuille, and in layers on a flat plate it will be an appetizer salad. The Peacock Tail recipe can also be adapted to this method of preparation. Eggplant, cut lengthwise and spread out in a fan, also successfully accepts tomatoes for baking. And also cheese, herbs and spices. The result is a very beautiful, impressive, even festive, and not too high-calorie dish. Korean-style salads also willingly combine “little blue” and “red.” Chefs recommend tomato dressings for eggplant soups. Almost every time this “couple” goes into vegetable caviar. Moussaka, ratatouille, ajapsandali - many world-famous cuisines use the “union” of these nightshade crops. The spicy heat and creaminess of the eggplant is complemented by the acidity and juiciness of the tomato. Having competently prepared them “in a common pot,” the hostess receives a wonderful dish, the gratitude of family and guests, and pride and satisfaction with her skills, knowledge and culinary experience, albeit homemade, but so tasty.