This Baked Eggplant dish is a delightful medley of tender eggplant slices, juicy cherry tomatoes, tangy capers, and melted cheese. Enhanced with aromatic garlic, oregano, and crispy breadcrumbs, it’s a simple yet flavorful recipe that’s perfect as a side dish or light main course.
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- Eggplant: 1 large, sliced into rounds
- Cherry tomatoes: 20, halved
- Capers: 1 tbsp
- Cheese: To taste (mozzarella, Parmesan, or your favorite cheese)
- Garlic: 1 clove, minced
- Oregano: 1 tsp
- Breadcrumbs: 2 tbsp
- Salt: To taste
- Pepper: To taste
- Olive oil: 2 tbsp
Directions
Prepare the Eggplant:
- Preheat your oven to 200°C (400°F).
- Lay the eggplant slices on a clean kitchen towel and sprinkle with a little salt. Let them sit for 10 minutes to release excess moisture.
- Pat the eggplant slices dry with a paper towel.
Assemble the Dish:
4. Arrange the eggplant slices on a baking sheet lined with parchment paper.
5. Drizzle olive oil evenly over the eggplant slices.
6. Top each slice with halved cherry tomatoes and a few capers.
7. Sprinkle the minced garlic, oregano, salt, and pepper over the top.
8. Add breadcrumbs evenly over the dish for a crispy texture.
Bake:
9. Bake the eggplant in the preheated oven for 20 minutes.
10. Remove the tray from the oven, sprinkle cheese over the eggplant slices, and return to the oven.
11. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
12. Allow the dish to cool slightly before serving. Drizzle with olive oil if desired and garnish with fresh oregano or basil.
Serving Suggestions
- Pair with a crisp green salad and crusty bread for a light meal.
- Serve as a side to grilled chicken or fish.
Cooking Tips
- For a smoky flavor, grill the eggplant slices instead of baking them.
- Use panko breadcrumbs for extra crispiness.
- Substitute capers with olives for a different tangy twist.
Nutritional Benefits
- Eggplant: Low in calories, high in fiber, and rich in antioxidants.
- Tomatoes: Packed with vitamins C and K, and the antioxidant lycopene.
- Olive Oil: A source of healthy fats.
Dietary Information
- Vegetarian-friendly.
- Can be made gluten-free by using gluten-free breadcrumbs.
Nutritional Facts (Per Serving)
- Calories: 180
- Protein: 6 g
- Fat: 10 g
- Carbohydrates: 15 g
- Fiber: 4 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 180°C (350°F) to retain crispiness.
Why You’ll Love This Recipe
- Combines juicy tomatoes, tender eggplant, and gooey cheese.
- Perfect for a quick, nutritious meal.
- Versatile enough to be a side dish or main course.
- Packed with Mediterranean flavors.
Conclusion
Baked Eggplant with Cherry Tomatoes, Capers, and Cheese is a delightful dish that’s easy to prepare and bursting with flavor. Whether served as a side or light main, it’s a recipe that’s sure to impress. Try it today for a taste of the Mediterranean!
Frequently Asked Questions
- Can I use another type of cheese?
Yes, feta, gouda, or provolone work beautifully. - Can I add other vegetables?
Absolutely! Zucchini, bell peppers, or mushrooms are great additions. - Can I prepare this dish ahead of time?
Yes, assemble the dish and refrigerate; bake just before serving. - What can I use instead of capers?
Try chopped olives or sun-dried tomatoes for a similar tangy flavor. - Can I make this vegan?
Use vegan cheese and skip the breadcrumbs or use a plant-based alternative. - How do I prevent soggy eggplant?
Salt the eggplant slices and pat them dry before cooking to remove excess moisture. - Can I use canned tomatoes?
Fresh cherry tomatoes are best, but diced canned tomatoes can work in a pinch. - How do I store leftovers?
Refrigerate in an airtight container for up to 2 days and reheat in the oven. - Can I use a different herb?
Yes, basil, thyme, or rosemary make excellent substitutions. - What can I serve this with?
Serve with a side of rice, pasta, or quinoa for a complete meal.