This baked eggplant with tomato and mozzarella is a delightful, flavorful dish that combines tender eggplant slices with a rich tomato and pepper mixture, all topped with melted mozzarella. It’s a perfect dish for a comforting dinner and can be enjoyed on its own or as a side dish. The addition of a tangy sour cream sauce with a hint of chili and lime adds a refreshing touch to the dish.
Ingredients:
- 2 eggplants
- Salt
- 3 onions
- 1 pepper
- Vegetable oil
- 200g (1/2 lb) cherry tomatoes
- Sweet paprika
- A little sugar
- Parsley
- 2 cloves of garlic
- Olive oil
- Salt and pepper
- 60 grams (2 oz) mozzarella for pizza
- 1/2 cup sour cream (12%)
- Chili powder
- Juice of half a lime
- 1/2 tsp sweet paprika
- 1/2 tsp salt
- 1/2 tsp sugar
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Instructions:
- Prepare the Eggplants:
- Slice the eggplants and sprinkle with salt. Leave them for 15 minutes to draw out excess moisture.
- Pat the eggplant slices dry with a paper towel to remove the liquid.
- Prepare the Vegetables:
- Slice the onions and pepper.
- Preheat the oven to 200°C (400°F).
- Spread the eggplant slices on a baking sheet and bake for 20 minutes.
- Cook the Onion and Pepper Mixture:
- Heat some vegetable oil in a pan and cook the onions until they are soft.
- Add the sliced pepper and cook for another 5 minutes.
- Add the cherry tomatoes, salt, sweet paprika, and a little sugar. Cook for 7 minutes over medium heat.
- Stir in chopped parsley and minced garlic. Cook for another 2 minutes. Season with salt and pepper to taste.
- Assemble the Dish:
- In a baking dish, place a layer of baked eggplant slices.
- Brush with a mixture of olive oil, salt, and pepper.
- Add some of the cooked pepper and tomato mixture on top.
- Repeat the layers until all ingredients are used.
- Top with 60 grams (2 oz) of mozzarella for pizza.
- Bake the Dish:
- Bake at 200°C (400°F) until the top is golden brown, about 15-20 minutes.
- Prepare the Sour Cream Sauce:
- In a small bowl, mix 1/2 cup sour cream with chili powder, juice of half a lime, 1/2 tsp sweet paprika, 1/2 tsp salt, and 1/2 tsp sugar.
- Serve:
- Serve the baked eggplant hot with the prepared sour cream sauce on the side.
Serving Suggestions:
- Serve this dish as a main course with a side of crusty bread.
- It also pairs well with a fresh green salad.
- For a heartier meal, serve it alongside a serving of quinoa or rice.
Cooking Tips:
- Make sure to let the salted eggplants sit for at least 15 minutes to draw out excess moisture, which helps prevent the dish from becoming soggy.
- Use fresh mozzarella for the best melting and flavor.
- Adjust the seasoning of the tomato mixture to your taste; a little extra sugar can balance the acidity of the tomatoes if needed.
Nutritional Benefits:
- Eggplants: Rich in fiber, vitamins, and antioxidants.
- Tomatoes: High in vitamin C, potassium, and antioxidants like lycopene.
- Peppers: Excellent source of vitamins A and C, and antioxidants.
- Olive Oil: Contains healthy monounsaturated fats and antioxidants.
Dietary Information:
- This dish is vegetarian.
- It can be made gluten-free by ensuring that all additional ingredients (like the mozzarella) are gluten-free.
- For a vegan version, use a dairy-free cheese substitute and plant-based sour cream.
Why You’ll Love This Recipe:
- Flavorful: The combination of roasted eggplants, sweet tomatoes, and melted mozzarella is irresistible.
- Healthy: Packed with vegetables and nutrients.
- Versatile: Can be served as a main dish or a side.
- Easy to Prepare: Simple steps and ingredients make it a great choice for any cook.
Conclusion:
This baked eggplant with tomato and mozzarella is a comforting and delicious dish that is perfect for any occasion. The rich flavors of the vegetables and cheese combined with the tangy sour cream sauce make it a standout meal. Easy to prepare and packed with nutrients, it’s sure to become a favorite in your household. Enjoy this delightful dish and savor every bite!