Prepare the Eggplants:
Cut the eggplants in half lengthwise and score the flesh with a knife.
Rub the eggplants with salt and let them sit for 10 minutes to remove bitterness.
Pat them dry with a paper towel.
Cook the Vegetables:
In a skillet, heat a tablespoon of vegetable oil over medium heat.
Add the chopped onion and grated carrot, sautéing until soft.
Add the minced garlic and cook for another minute.
Assemble the Dish:
Place the salted eggplant halves on a baking sheet lined with parchment paper.
Brush the eggplant flesh with the remaining vegetable oil.
Distribute the sautéed vegetable mixture over the eggplants.
Top with halved cherry tomatoes, olives, and season with black pepper.
Bake:
Sprinkle shredded mozzarella evenly over the top of the eggplants.
Bake in a preheated oven at 180°C (350°F) for 15 minutes or until the mozzarella is melted and bubbly.
Serve:
Garnish with fresh herbs if desired and serve hot.
Serving Suggestions:
Pair with a simple green salad or crusty bread for a complete meal.
Serve as a side dish with grilled chicken, fish, or lamb.
Drizzle with balsamic glaze for an extra burst of flavor.
Cooking Tips:
For extra flavor, brush the eggplants with garlic-infused olive oil before baking.
Swap mozzarella with feta or goat cheese for a different flavor profile.
Add a sprinkle of fresh herbs like basil, parsley, or oregano before serving.
Nutritional Benefits:
High in fiber: Eggplants and vegetables contribute to digestive health.
Low in carbs: A great option for those following a lower-carb diet.
Rich in antioxidants: Eggplants and tomatoes are packed with antioxidants that help protect cells.
Good source of calcium and protein: Mozzarella adds calcium and protein to the dish.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-free: Naturally gluten-free, making it a great option for those with gluten sensitivities.
Low-carb: Eggplant is low in carbohydrates, making this dish suitable for a low-carb diet.
Nutritional Facts (per serving, approx. 4 servings):
Calories: 180
Protein: 8g
Fat: 12g
Carbohydrates: 12g
Fiber: 5g
Sodium: 400 mg
Storage:
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
Freezer: Not recommended for freezing, as the texture of eggplants changes when frozen.
Why You’ll Love This Recipe:
Quick and easy: Ready in just 30 minutes, perfect for busy weeknights.
Healthy and nutritious: Packed with vegetables and low in carbs.
Versatile: Works as a main dish or side, and can be customized with your favorite toppings.
Delicious: The combination of tender eggplant, gooey mozzarella, and savory olives is simply irresistible.
Conclusion:
This Baked Eggplant with Mozzarella, Cherry Tomatoes, and Olives is a delicious way to enjoy a healthy and flavorful meal without much fuss. Whether served as a side or a main, it’s a dish that brings together fresh ingredients and vibrant flavors that everyone will love. Make it once, and it’ll quickly become a favorite!
Frequently Asked Questions:
Can I use other types of cheese?
Yes, you can use feta, Parmesan, or any cheese that melts well.
Can I make this dish vegan?
Swap mozzarella with a dairy-free cheese alternative to make it vegan.
Can I add meat to this recipe?
Yes, adding ground beef, turkey, or sausage can turn this into a heartier main course.
Can I make this ahead of time?
You can prep the eggplants and toppings in advance and bake just before serving.
Can I use large tomatoes instead of cherry tomatoes?
Yes, diced large tomatoes work well too; just make sure to drain any excess juice.
How do I prevent eggplant from becoming too mushy?
Salt the eggplant first to draw out excess moisture and avoid overbaking.
Can I grill the eggplant instead of baking?
Absolutely, grilling the eggplants adds a smoky flavor that pairs nicely with the toppings.
What other vegetables can I add?
Bell peppers, zucchini, or mushrooms would be great additions.
How can I make the dish spicier?
Add red pepper flakes or finely chopped chili to the vegetable mix.
What can I serve this dish with?
This dish pairs well with rice, quinoa, or a fresh salad for a balanced meal.
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