This Baked Eggplant with Cheese and Egg recipe is a flavorful and nutritious dish perfect for a light lunch or dinner. Combining eggplant, hard-boiled eggs, cherry tomatoes, and cheese, this dish is seasoned to perfection and baked until golden and bubbly.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients:
- 1 eggplant
- Salt
- 3 eggs
- 8 cherry tomatoes
- Fresh parsley, chopped
- 60 g (2 1/2 oz) Leerdammer cheese (or any other cheese of your choice)
- 2 cloves of garlic, minced
- 2 tbsp mayonnaise
- Black pepper, to taste
- Oregano, to taste
- Grated Parmesan cheese, for topping
Directions:
- Prepare the Eggplant:
- Slice the eggplant into rounds and place them in a colander. Sprinkle with salt and let drain for 15 minutes to remove excess moisture. Rinse and pat dry.
- Boil the Eggs:
- Place 3 eggs in a pot of boiling water and cook for 8 minutes until hard-boiled. Once cooked, remove from the pot and let cool before peeling and chopping.
- Prepare the Vegetables:
- Halve 8 cherry tomatoes.
- Chop fresh parsley.
- Mix the Filling:
- In a bowl, combine the chopped hard-boiled eggs, halved cherry tomatoes, chopped parsley, 60 g of Leerdammer cheese (or cheese of choice), and 2 minced garlic cloves.
- Add 2 tbsp of mayonnaise, black pepper to taste, and mix well.
- Assemble the Dish:
- Preheat the oven to 200°C (400°F).
- Arrange the eggplant slices on a baking sheet lined with parchment paper.
- Spoon the egg and cheese mixture over the eggplant slices.
- Sprinkle with additional salt, pepper, and oregano to taste.
- Top with grated Parmesan cheese.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the eggplant is tender and the cheese is melted and golden.
- Serve:
- Remove from the oven and let cool slightly before serving.
Serving Suggestions:
- Serve warm as a main dish with a side salad.
- Can also be enjoyed as a side dish to grilled meats or fish.
Cooking Tips:
- Make sure to drain and dry the eggplant slices well to avoid excess moisture during baking.
- Adjust the seasoning according to your taste preferences.
Nutritional Benefits:
- Eggplant: Low in calories and high in fiber and antioxidants.
- Eggs: Provide protein and essential vitamins.
- Cheese: Offers calcium and protein.
Dietary Information:
- Vegetarian.
Storage Tips:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- This dish is easy to make and packed with flavor.
- It’s a nutritious and satisfying meal option.
- Perfect for a quick and delicious dinner.
Conclusion:
Enjoy this tasty and healthy Baked Eggplant with Cheese and Egg recipe. It’s a perfect way to incorporate more vegetables into your diet while enjoying a flavorful and satisfying meal. Happy cooking!