Antreu with eggplant, cheese and tomatoes for babies
published by Ioana Serea on 11 March 2021
I think that entrées play a very important role in a meal, because I'm that good to quench your hunger, not enough to get tired, basically leave room for the rest of the dishes, and it kind of tells you if the meal will be a tasty one or… it'll just keep you hungry…
That's why I put a lot of value on them, and I try as much as possible to never miss them.
And to always have them, I find solutions that are prepared easily and quickly, without hassle, and success is guaranteed.
- butter (I took from The Linden Grocery)
- parsley (I took from the Garden lu' mamaie )
- telemea cheese
Grease a heatproof dish with butter.
Cut the aubergines about a finger thick and place them in the heatproof dish.Cut the small parsley and sprinkle over the eggplant rounds.
Cut the cheese into slices and place on top of the eggplant and parsley.Cut the tomatoes and place on top of all the ingredients.
Put everything in the oven for 60 minutes at 180 degrees Celsius.
Good appetite and be of use to you!