This baked eggplant with tomatoes and mozzarella is a simple Mediterranean-style dish made with tender roasted eggplant, juicy cherry tomatoes, aromatic herbs, and melted mozzarella cheese. It is easy to prepare, full of flavor, and perfect as a light main dish or a hearty side.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 45 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 530 grams Eggplant (aubergine)
- 400 grams Mozzarella cheese
- 200 grams Cherry tomatoes
- 4 tablespoons Tomato paste
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- Salt to taste
- Chili flakes, optional
- Fresh basil leaves
- Fresh chilies, optional
For Dressing
Nutritional Information
-
Calories
380 kcal -
Fat
26 g -
Carbohydrates
18 g -
Protein
19 g -
Fiber
6 g -
Sugar
7 g -
Sodium
520 mg
Procedure
-
35 minutesMark As Complete
Prepare and Roast the Eggplant
Slice the eggplant lengthwise and place it on a lined baking tray, making small slits in the flesh to help it cook evenly. Drizzle generously with olive oil, then season with salt, black pepper, and a light sprinkle of chili flakes if using. Bake in a preheated oven at 200°C for twenty five to thirty five minutes until the eggplant is soft, golden, and lightly browned.
-
10 minutesMark As Complete
Cook the Tomato Mixture
Heat olive oil in a pan over low heat and add the crushed garlic and optional chilies, cooking briefly until fragrant. Add the halved cherry tomatoes along with salt, black pepper, oregano, and tomato paste, gently pressing the tomatoes as they soften. Cook on low heat until the tomatoes release their juices and form a rich, chunky sauce, then remove from heat.
-
10 minutesMark As Complete
Assemble the Dish
Remove the roasted eggplant from the oven and gently mash the flesh inside each piece to create space for the filling. Spoon the tomato mixture evenly over the eggplant, spreading it gently so it absorbs into the soft flesh. Tear or slice the mozzarella cheese and layer it generously on top, then finish with fresh basil leaves.
-
10 minutesMark As Complete
Final Bake and Serve
Return the assembled eggplant to the oven and bake for an additional ten minutes until the mozzarella is fully melted and lightly bubbling. Remove from the oven and allow it to rest briefly before serving, letting the flavors settle. Serve warm as a main dish or alongside crusty bread or salad.
