Baked eggplant with tomato and cheese
A comforting and vibrant combination of tender eggplant, juicy ripe tomatoes, and melted golden cheese. Perfect for a nourishing dinner or a healthy side dish any day of the week. For the best melting texture and authentic flavor, use fresh Georgian Sulguni or low-salt Imeretian cheese.
Ingredients
- Olive Oil30 ml
- Garlic3 cloves
Instructions
6 steps- 1
Wash the eggplants and cut them into 1 cm thick rounds. Sprinkle lightly with salt and let sit for 10 minutes, then pat dry with paper towels.
10 min
- 2
Line a baking sheet with parchment paper, arrange the eggplant rounds in a single layer, brush with olive oil, and season with black pepper.
5 min
- 3
Preheat the oven to 190C and bake the eggplant slices for 15 minutes until tender.
15 min
190°C
- 4
Remove the baking sheet, top each eggplant slice with minced garlic, a thin tomato slice, and freshly grated Sulguni cheese.
5 min
- 5
Return to the oven at 200C for 10-12 minutes until the cheese is melted and bubbly with golden spots.
12 min
200°C
- 6
Transfer to a serving plate and garnish with fresh chopped coriander before serving warm.
2 min
Nutrition
1 serving ≈ 313 g
Nutrition values are estimates. - means data is unavailable.
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