Boiled eggplants with cheese and garlic sauce

A quick appetizer of eggplant with cheese and garlic sauce.

Ingredients

• Eggplant - 1 pc.
• Hard cheese - 30 g
• Garlic - 2-3 cloves
• Parsley - 2-3 sprigs
• Olive oil - 1.5-2 tbsp. spoons
• Salt - 1 teaspoon

Directions

1. Wash the eggplant, cut off the tail, cut the eggplant lengthwise into two halves.
2. Boil water (0.75-1 l). Salt. Dip the eggplant in boiling water, cook for 10-15 minutes at a low boil.
3. While the eggplant is cooking, prepare the rest of the ingredients.
4. Cut greens.
5. Peel and crush the garlic.
6. Mix parsley and garlic. Salt (1 pinch), add oil and mix.
7. Cheese grate on a fine grater.
8. Place cooked eggplants on a paper towel and pat dry thoroughly.
9. Immediately, while the eggplants are hot, put them on a serving plate and sprinkle with grated cheese.
10. When cheese is melted, top with garlic dressing.
11. Boiled eggplants with cheese and garlic are ready.
12. Bon appetit!