Baked Eggplant with Tomatoes and Mozzarella

Essen Paradies

This baked eggplant with tomatoes and mozzarella is a delicious Mediterranean dish featuring roasted eggplant, juicy tomatoes, and gooey mozzarella. Easy to prepare and packed with flavor, it's perfect for any occasion!

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course, Side Dish

Cuisine Italian, Mediterranean

Servings people

Calories 325 kcal

Ingredients

3 eggplants
3 balls of mozzarella
200 g cherry tomatoes halved
4 tbsp tomato paste
3 tbsp olive oil
3 cloves of garlic minced
10 fresh basil leaves chopped
1 tsp Italian herbs
½ tsp black pepper
½ tsp salt
Chili flakes to taste

Instructions

Preheat the oven to 200°C (top and bottom heat).
Cut each eggplant in half lengthwise.
Score the flesh in a crosshatch pattern about 5 mm deep, being careful not to cut through the skin.
Sprinkle with salt and drizzle with 1 tbsp olive oil per eggplant half.
Bake the eggplants for 30 minutes until softened.
In a bowl, mix the tomato paste, remaining olive oil, chopped garlic, Italian herbs, basil, salt, and pepper.
Spread the prepared tomato mixture over the baked eggplants.
Arrange the halved cherry tomatoes and slices of mozzarella on top.
Sprinkle with chili flakes if desired.
Bake again for 15 minutes, or until the mozzarella is melted and slightly golden.
Serve immediately, garnished with extra basil leaves if desired.

Nutrition

Calories: 325kcal

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