"This simple yet flavorful baked aubergine dish features tender eggplant halves slashed and seasoned with garlic, olive oil, salt, and optional harissa for a spicy kick. Baked alongside a whole tomato, it's then stuffed with mozzarella sticks, topped with chopped tomato and more cheese, and returned to the oven until melty perfection. A quick vegetarian appetizer or side that's ready in under 40 minutes."
🥗 Ingredients (6 items)
Method 3 Steps
- 1
Cut the aubergine lengthwise into 2 pieces and place in an oiled ovenproof dish with the whole tomato. Using a sharp knife, make regular shallow slashes on the surface of each half, then drizzle with olive oil and sprinkle with salt and garlic powder, ensuring even coating. If using harissa, smear it on top of each piece.
- 2
Bake in a preheated oven at 200°C for about 20 minutes or until tender. Meanwhile, cut the mozzarella into sticks (one for each slash) and enough small cubes for topping.
- 3
Remove the dish from the oven. Peel and salt the roasted tomato, then chop it. Insert the mozzarella sticks into the slashes, cover the aubergines with the chopped tomato, top with cheese cubes, and return to the oven for about 10 minutes until the cheese melts. Sprinkle with freshly ground black pepper and serve warm.
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