Baked eggplant with tomato, basil and mozzarella
A delicious side dish to complement any meal.
Baked eggplant with tomato, basil and mozzarella Photo: Jennifer Soo
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4 medium-sized eggplants.
Extra virgin olive oil, for drizzling, plus 1 tbsp extra.
Sea salt and freshly ground black pepper.
2 onions, chopped.
2 x 400g tins tomatoes.
About 8 slices mozzarella.
2 tbsp torn basil, for garnish.
Preheat the oven to 200C.
Trim each eggplant and cut in half lengthwise. Score the flesh, drizzle with olive oil and sprinkle with salt. Place in a baking dish in the oven, cut side up, for about 25 minutes or until tender.
Meanwhile, heat the extra olive oil in a large pan over medium heat and add the onions. Cook until soft. Roughly chop the tomatoes in their tins and add to the onion. Bring to the boil and season to taste. Turn off the heat.
Remove the eggplants from the oven, pour the tomato mixture over them and top with mozzarella slices. Return to the oven for a further 15 minutes or until the cheese melts. Sprinkle with basil.