<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Roasted Vegetables on Edaku</title><link>https://edaku.ru/en/tags/roasted-vegetables/</link><description>Recent content in Roasted Vegetables on Edaku</description><generator>Hugo -- gohugo.io</generator><language>en</language><managingEditor>Edaku</managingEditor><lastBuildDate>Mon, 15 Sep 2025 09:00:00 +0300</lastBuildDate><atom:link href="https://edaku.ru/en/tags/roasted-vegetables/index.xml" rel="self" type="application/rss+xml"/><item><title>Baked Eggplant with Cheese</title><link>https://edaku.ru/en/recipes/2025-09-15-baked-eggplant-with-cheese/</link><pubDate>Mon, 15 Sep 2025 09:00:00 +0300</pubDate><author>Edaku</author><guid>https://edaku.ru/en/recipes/2025-09-15-baked-eggplant-with-cheese/</guid><description>&lt;p&gt;Baked eggplant with cheese is one of those dishes that looks like it came from a restaurant kitchen but only needs a handful of ingredients. Eggplant soaks up the flavor of tomato, garlic, and herbs beautifully, and a layer of melted cheese on top turns simple vegetable slices into a dish hearty enough to serve guests.&lt;/p&gt;
&lt;p&gt;The key to getting good results is prepping the eggplant properly. Salting before baking draws out any bitterness and removes excess moisture, so the slices hold their shape under the weight of the cheese and tomato instead of turning mushy. If the eggplants are young and fresh, you can shorten this step to 10-15 minutes or skip it, but it&amp;rsquo;s worth doing for larger, older ones.&lt;/p&gt;</description></item></channel></rss>