Welcome to this delicious recipe for Baked Eggplant with Cherry Tomatoes and Parmesan. This dish combines the rich flavors of eggplants, sweet cherry tomatoes, and the spicy kick of chili pepper, all topped with crispy breadcrumbs and Parmesan cheese. It’s a perfect side dish or light main course that’s sure to impress.
Preparation Time:
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Ingredients:
- 2 eggplants (aubergines)
- 20 cherry tomatoes, halved
- 1 clove of garlic, minced
- Fresh basil leaves
- 1 chili pepper, chopped
- 3-4 tablespoons of breadcrumbs
- Parmesan cheese, to taste
- Salt, to taste
- Black pepper, to taste
- Olive oil
Directions:
Prepare the Eggplants:
- Slice the eggplants and sprinkle both sides with salt. Let them drain in a colander for 15 minutes to remove excess moisture.
Prepare the Garlic and Chili Pepper:
- Heat a little olive oil in a frying pan over medium heat.
- Add the minced garlic and chopped chili pepper. Sauté until fragrant.
- Season with salt and pepper, then add a few basil leaves to infuse the oil.
- Remove the flavored oil from heat and set aside.
Prepare the Cherry Tomatoes:
- In a bowl, mix the halved cherry tomatoes with 5-6 chopped basil leaves.
- Use the flavored oil from the garlic and chili to season the eggplant slices.
Assemble the Dish:
- Place the eggplant slices on a baking sheet lined with parchment paper.
- Top each slice with the seasoned cherry tomatoes.
- Sprinkle with salt, pepper, and breadcrumbs.
Add the Parmesan:
- Grate Parmesan cheese over the top of the eggplant and tomato slices to your taste.
Bake:
- Preheat your oven to 200°C (400°F).
- Bake the eggplants for 20-25 minutes, or until they are golden brown and the cheese is melted and bubbly.
Serve:
- Remove from the oven and let cool slightly before serving. Enjoy your delicious baked eggplants!
Serving Suggestions: This dish is perfect as a side for grilled meats or fish, or you can enjoy it as a light vegetarian main course. Pair it with a fresh salad and crusty bread.
Cooking Tips:
- Make sure to let the eggplants drain well after salting to avoid a soggy texture.
- For extra flavor, you can add a pinch of red pepper flakes to the seasoning mix.
Nutritional Benefits:
- Eggplants are low in calories and high in fiber, vitamins, and antioxidants.
- Cherry tomatoes provide a good source of vitamins A and C.
- This dish is rich in protein and calcium from the Parmesan cheese.
Dietary Information:
- This recipe is vegetarian.
- For a gluten-free option, use gluten-free breadcrumbs.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven until warmed through before serving.
Why You’ll Love This Recipe:
- Simple and quick to prepare.
- Nutritious and flavorful.
- Perfect for a healthy meal or side dish.
- Versatile and can be customized with your favorite ingredients.
Conclusion: This Baked Eggplant with Cherry Tomatoes and Parmesan is a perfect blend of flavors and textures. It’s easy to make and a great way to enjoy fresh vegetables. If you like this recipe, please let me know in the comments and share it with your friends. Enjoy your meal!