A quick post this time - I’m moving today and lots of boxes surround me right now.
If you like veggies, please, make this dish. It couldn’t be simpler and the flavors are so good. Serve it with some crusty bread and you’ve got yourself a meal.
Grilled eggplant with tomatoes and cheese
inspired by a recipe from Family Food
2 eggplants, sliced
1/3 cup (80ml) olive oil*
salt and freshly ground black pepper
1 lb 2 oz (510g) cherry tomatoes, halved
2 garlic cloves, crushed
2 teaspoons capers, drained
½ cup mozzarella – the one I used seems to be similar to Monterey Jack cheese
¼ cup parmesan cheese, grated
small basil leaves, to garnish – it was raining heavily so I couldn’t go outside to pick them
Preheat the oven to 200ºC/392ºF.
Heat a nonstick frying pan over medium heat. Brush the eggplant slices with some of the oil. Grill the slices on both sides until they are soft and begin to brown, then lay them in a large, shallow baking dish. Season with salt and pepper.
Heat the rest of the oil in a small saucepan, add the cherry tomatoes and garlic, then fry briefly until the tomatoes just start to soften. Add the capers for a minute. Season with salt and pepper. Pour the tomatoes over the eggplant, and sprinkle the mozzarella and the parmesan on top.
Bake for 10-15 minutes or until the cheese is melted and golden. Remove from the oven then sprinkle the basil leaves over the top. Serve at once.
* garlic is not my best friend when it comes to digestion, so I used garlic infused olive oil and omitted the garlic cloves.