This baked eggplant dish is a hearty and flavorful meal, combining tender eggplant with savory herbs, melted cheese, and a medley of vegetables. Topped with pine nuts and baked to perfection, it’s a perfect side dish or main course for those looking for a satisfying vegetarian meal.
Preparation, Cook, and Total Times
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Preparation Time: 10-15 minutes
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Cooking Time: 55 minutes
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Total Time: 1 hour 10 minutes
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Yield: Serves 4
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Cuisine: Mediterranean, Vegetarian
Full List of Ingredients
For the Eggplant:
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1 large eggplant, cut halfway through
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1 tablespoon olive oil
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1 teaspoon salt
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1 teaspoon oregano
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2 cloves garlic, minced
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1 tablespoon fresh parsley, chopped
For the Topping:
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1 tomato, chopped
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100g cheese (such as mozzarella or feta), shredded
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2 teaspoons pine nuts
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1 red bell pepper, chopped
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Vegetable oil (for greasing)
For the Salad:
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1/2 cabbage, shredded
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1 sweet pepper, chopped
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1 cucumber, sliced
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1 tomato, chopped
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1 red bell pepper, chopped
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1 clove garlic, minced
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Salt, to taste
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1 tablespoon olive oil
Step-by-Step Cooking Directions
1. Prepare the Eggplant
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Preheat the oven to 180°C (350°F).
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Cut the eggplant halfway through lengthwise, making sure not to cut all the way through. You want to create pockets to hold the toppings.
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Brush the cut sides with olive oil and sprinkle with salt, oregano, and minced garlic. Place the eggplant on a baking sheet.
2. Prepare the Topping
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Top the eggplant with chopped tomato, red bell pepper, and shredded cheese. Sprinkle the pine nuts on top for added texture and flavor.
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Bake the eggplant in the preheated oven for about 40 minutes, or until the eggplant is tender and the cheese is melted and golden.
3. Prepare the Salad
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While the eggplant is baking, prepare the salad. In a large bowl, combine shredded cabbage, sweet pepper, cucumber, and tomato.
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Add the minced garlic, salt, and olive oil, and toss the salad well to coat evenly.
4. Serve
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Once the eggplant is done, remove it from the oven and let it cool slightly. Serve the baked eggplant with a side of the fresh salad.
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Garnish with chopped parsley before serving.
Nutritional Information (Per Serving)
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Calories: 250
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Fat: 18g
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Saturated Fat: 5g
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Cholesterol: 15mg
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Sodium: 500mg
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Carbohydrates: 16g
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Fiber: 6g
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Sugars: 9g
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Protein: 10g
Note: Nutritional information may vary depending on specific ingredients used.
The Origins and Popularity of the Recipe
This baked eggplant recipe is inspired by Mediterranean cuisine, which is known for its use of fresh, simple ingredients and rich flavors. Eggplant, a staple in Mediterranean cooking, pairs beautifully with tomatoes, garlic, and cheese. The addition of pine nuts adds a delightful crunch, making this dish both satisfying and nutritious.
Reasons Why You’ll Love the Recipe
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Flavorsome: The combination of roasted eggplant, fresh herbs, and melted cheese is packed with flavor.
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Hearty and Nutritious: With the addition of vegetables and pine nuts, this dish is both filling and rich in nutrients.
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Easy to Make: The recipe is simple, with minimal prep and easy-to-follow steps.
Health Benefits
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Eggplant is a low-calorie vegetable that’s high in antioxidants, which help combat oxidative stress and inflammation.
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Pine nuts are a good source of healthy fats and protein, promoting heart health and providing sustained energy.
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Tomatoes provide vitamin C, potassium, and lycopene, an antioxidant that is beneficial for heart health.
Serving Suggestions
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As a Main Course: Serve the baked eggplant as a vegetarian main dish with a side of quinoa or couscous.
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With a Light Soup: Pair this dish with a light vegetable soup for a complete meal.
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As a Side Dish: This baked eggplant pairs beautifully with grilled meats or fish.
Cooking Tips
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Adjust the Toppings: Feel free to swap the cheese for a dairy-free version or add different vegetables such as zucchini or mushrooms.
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Use Fresh Herbs: Fresh parsley, thyme, or basil can be used to garnish the eggplant for added flavor.
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Don’t Overcook: Be sure not to overcook the eggplant to maintain its creamy texture. Keep an eye on it in the oven.
Variations to Try
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Vegan Version: Use dairy-free cheese or nutritional yeast for a cheesy flavor without the dairy.
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Spicy Version: Add some chili flakes to the sauce or sprinkle chopped jalapeños on top for extra heat.
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Stuffed Eggplant: Instead of just topping the eggplant, scoop out some of the flesh, mix it with the vegetables, and stuff the eggplant halves for a heartier dish.
Conclusion
This Baked Eggplant with Tomato, Cheese, and Pine Nuts is a delicious and nutritious dish that is both satisfying and easy to make. The tender eggplant, savory tomato and cheese topping, and crunchy pine nuts create a well-rounded meal that’s perfect for any occasion. Pair it with a fresh, vibrant salad, and you have a meal that’s sure to delight your taste buds.
10 Comprehensive FAQ Section
1. Can I use other types of cheese for this recipe?
Yes, feel free to use any cheese you prefer. Mozzarella, feta, or parmesan would work beautifully.
2. Can I use fresh eggplant instead of roasted eggplant?
Yes, you can use fresh eggplant and roast it as directed in the recipe.
3. Can I make this recipe ahead of time?
Yes, you can prepare the eggplant and vegetable toppings ahead of time and store them in the fridge until you’re ready to bake.
4. How do I store leftovers?
Store any leftover baked eggplant in an airtight container in the fridge for up to 2-3 days.
5. Can I freeze this dish?
Yes, you can freeze the baked eggplant for up to 1 month. Thaw in the fridge overnight before reheating.
6. Can I make the salad ahead of time?
Yes, the salad can be made ahead of time and stored in the fridge, but it’s best to dress it right before serving.
7. Can I add other vegetables to the eggplant topping?
Absolutely! Try adding zucchini, spinach, or mushrooms for a different flavor profile.
8. How do I make this recipe spicy?
Add chili flakes to the sauce or sprinkle fresh chopped chilies on top before baking.
9. Can I add a protein to this dish?
Yes, grilled chicken, turkey, or even chickpeas would make a great addition to the dish.
10. How can I make this recipe gluten-free?
This recipe is naturally gluten-free, but always ensure that the cheese and other ingredients you use are gluten-free.