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If you’re craving something both comforting and vibrant, this Greek-style baked eggplant with cheese and tomato-herb salad hits all the right notes. Halved eggplants are scored, brushed with olive oil, and roasted until meltingly tender. While they bake, a simple mix of diced tomatoes, fresh dill, parsley, olive oil, salt, and pepper comes together to bring bright, refreshing contrast. Once the eggplants are soft, they’re topped with a blend of mozzarella and cheese mixed with Provençal herbs and returned to the oven just long enough for the cheese to melt into a golden blanket.
Finish with the cool tomato-herb salsa on top, and you’ve got a vegetarian dish that’s an effortless celebration of Mediterranean flavors in around 50 minutes.
Ingredients
- 3 eggplant
- 3 tomatoes
- 5 sprigs dill
- 5 sprigs parsley
- 7 oz mozzarella cheese
- 7 oz cottage cheese or feta
- 1 ½ tsp provence herbs
- salt
- ground black pepper
- 2 tbsp olive oil
Instructions
- Wash eggplants and cut off tails and butts.
- Cut lengthwise down the middle and right through them to mesh, but not all through.
- Drizzle with olive oil and send into a preheated oven at 200 C for 35 minutes.
- During this time, chop the greens and tomatoes finely into small cubes. If they are very juicy, you don’t need all the juice. Season to taste, add olive oil (about 2 tbsp) and mix.
- Grate the cheeses, pour into a bowl, and mix with the Provencal herbs.
- Remove the eggplants from the oven and mash the flesh with a fork.
- Top with a layer of cheese.
- Send to bake for another 7 minutes until the cheese is completely melted.
- Remove the eggplants again and spread the fresh tomato and herb mixture over them. Serve at once.
Nutrition
Serving: 100g | Calories: 145kcal | Carbohydrates: 4.2g | Protein: 8.2g | Fat: 10.2g
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