This baked eggplant recipe with cherry tomatoes, basil, and scamorza cheese is a delicious and savory dish that’s both easy to prepare and bursting with flavor. The tender roasted eggplant pairs beautifully with the sweetness of cherry tomatoes and the creaminess of melted scamorza cheese. Almonds add a delightful crunch, while fresh basil and parmesan enhance the richness of the dish. Whether as a side dish or a light main course, this recipe is sure to impress.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
Ingredients
- 3 eggplants
- 200g (7 oz) cherry tomatoes, halved
- Salt and pepper, to taste
- Olive oil, for drizzling
- Fresh basil, chopped
- 50g (about 1/4 cup) Parmesan cheese, grated
- 1 clove garlic, minced
- 30g (about 1 oz) almonds, chopped
- 1 scamorza cheese, sliced (or mozzarella as an alternative)
Directions
-
Prepare the Eggplants:
Slice the eggplants into rounds or halves, depending on your preference. Sprinkle them with salt and let them drain for about 15 minutes to remove excess moisture. After 15 minutes, pat the eggplants dry with a paper towel. -
Season the Eggplants:
Preheat your oven to 400°F (200°C) with the ventilated setting. Arrange the eggplant slices on a baking tray lined with parchment paper. Drizzle olive oil over the eggplants, then season with salt and pepper. Spread the halved cherry tomatoes around the eggplants, and sprinkle everything with the minced garlic. -
Bake the Eggplants and Tomatoes:
Place the baking tray in the preheated oven and bake for 20 minutes, or until the eggplants are tender and lightly golden. Remove from the oven and set aside. -
Prepare the Topping:
While the eggplants are baking, chop the almonds and fresh basil. Once the eggplants and tomatoes are ready, sprinkle the chopped almonds, fresh basil, and grated parmesan cheese over the roasted vegetables. -
Add the Cheese:
Top each eggplant slice with a slice of scamorza cheese (or mozzarella). If your pan is oven-safe, you can place it back in the oven. Otherwise, transfer the eggplants to a baking dish. -
Bake Again:
Lower the oven temperature to 370°F (190°C) and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly. -
Serve and Enjoy:
Remove from the oven and let it cool slightly before serving. Garnish with additional fresh basil if desired.
Serving Suggestions
- Serve this dish as a side with grilled meats, fish, or a hearty salad.
- Pair with crusty bread to soak up the delicious juices.
- This dish is also perfect for a vegetarian main course, served with a side of quinoa or rice.
Cooking Tips
- If you don’t have scamorza cheese, mozzarella, or provolone can work as substitutes.
- For extra flavor, you can add a sprinkle of red pepper flakes before baking for a little heat.
- Feel free to use other herbs, like thyme or oregano, for a different twist.
Nutritional Benefits
- Eggplants: High in fiber and antioxidants, eggplants support digestion and heart health.
- Tomatoes: Packed with vitamins C and K, tomatoes also provide a good amount of lycopene, an antioxidant that helps protect the body.
- Almonds: Rich in healthy fats, protein, and fiber, almonds contribute to heart health and aid in weight management.
- Scamorza Cheese: A great source of calcium and protein, scamorza cheese helps build and maintain strong bones and muscles.
Conclusion
This baked eggplant dish with tomatoes, basil, and scamorza cheese is the perfect balance of flavors and textures. The sweet, roasted tomatoes and creamy cheese complement the tender eggplant, while the almonds provide a satisfying crunch. Whether as a side or a main, this dish is easy to make, nutritious, and full of flavor.
Frequently Asked Questions (FAQs)
1. Can I make this dish ahead of time?
Yes, you can prepare the eggplant and tomatoes in advance and refrigerate them before adding the cheese. Just bake the dish when you’re ready to serve.
2. Can I use a different type of cheese?
Yes, you can substitute scamorza with mozzarella, provolone, or even feta for a different flavor profile.
3. Can I use frozen eggplants?
Fresh eggplants are best for this recipe, but you can use frozen eggplants if you don’t have fresh ones available. Just make sure to thaw and drain them before using.
4. How can I store leftovers?
Store any leftover baked eggplant in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven for the best texture.
5. Can I add more vegetables to the dish?
Absolutely! You can add other vegetables like zucchini, bell peppers, or mushrooms to the mix for extra flavor and nutrition.