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Baked Eggplant Recipe - A Mouthwatering Delight!

40 min
2 servings

Imagine sinking your teeth into tender, roasted eggplant topped with a rich, aromatic tomato sauce, melted mozzarella that stretches with every bite, and a fresh burst of basil - all with a hint of garlic and a subtle kick from red pepper flakes. This dish is a perfect harmony of savory, juicy, and slightly smoky flavors that will leave you craving more. Ready to impress your taste buds? Here's how to make it!

Servings: 2

Ingredients

Cooking Instructions

1

Cut the eggplant in half lengthwise and make shallow incisions on the flesh. Sprinkle with salt, drizzle with 1 tbsp (15 ml) olive oil, and bake in a preheated oven at 170°C (340°F) for 15-20 minutes, depending on the eggplant size.

2

Heat the remaining 1 tbsp (15 ml) olive oil in a pan. Add sliced garlic and halved cherry tomatoes. Season with salt, cover, and cook for 15 minutes.

3

Add fresh basil leaves to the pan, then use a spoon to crush the tomatoes into a thick, aromatic sauce.

4

Remove the eggplant from the oven. Create a shallow well in each half with a spoon, then top with the tomato sauce and mozzarella slices.

5

Return to the oven and bake at 220°C (430°F) for 5 minutes.

6

Garnish with red pepper flakes and fresh basil leaves before serving.

Chef's Note

Enjoy!