Baked Eggplant With Tomatoes & Fresh Mozzarella Cheese

Serves: 2   Prep time: 50 mins   Cook time 35 mins

In stock
Recipe 130


  1. 2 medium eggplants 
  2. Cherry tomatoes 60g
  3. Cloves garlic, 2 minced
  4. Sea salt flakes & black pepper
  5. Extra virgin olive oil
  6. Fresh mozzarella cheese shredded 125g
  7. Fresh basil 20g


  1. Preheat your oven to 180°c. 
  2. Cut the eggplants as per the photo making sure to leave the skin intact and place the eggplant in a baking dish. Set aside. 
  3. Chop the cherry tomatoes and toss with, garlic and seasoning, salt, and pepper.
  4. Check on the eggplants and pat away any moisture and extra salt with a paper towel. Then, pour the tomato mixture into the bottom of the pan and place the eggplants on top. 
  5. Brush the sides of the eggplants with olive oil and add a dash of salt and pepper. 
  6. Bake for 30-35 minutes or until the eggplants are very tender when poked with a fork. Brush with additional olive oil as needed during cooking.
  7. Top with the mozzarella and place under a broiler on high for 4-5 minutes until the cheese is melted and starts to turn golden brown in spots. 
  8. Remove from the oven and let cool 5 minutes. Top with fresh basil leaves and serve
Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account
We can't find products matching the selection.
Baked Eggplant With Tomatoes & Fresh Mozzarella Cheese