Recipe: Garlic & tomato eggplant

Recipe: Garlic  & Tomato Eggplants  | Kittenhood

This summer, I’m not feeling any desire to eat meat. Ok, except for burgers and a few other treats… But when it comes to cooking, I’d rather just mix some veggies together and see what happens. I’m having a blast visiting farmer’s markets ever so often, and finding all these gems for the best prices of the year. Today, I was inspired by this recipe, which I adapted slightly to avoid having to do any shopping.

Garlic & tomato stuffed eggplant
Serves 2
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  1. one medium-large eggplant
  2. one large tomato
  3. 4-5 garlic cloves
  4. blue cheese (can be replaced with another cheese)
  5. half a chili pepper
  6. fresh oregano
  7. olive oil
  1. Start by cutting the eggplant in half, lengthwise. Remove most of the insides with a spoon, and set aside.
  2. In a frying pan, heat the olive oil. Chop the hot pepper, the eggplant you removed and the garlic into little pieces and fry. Chop the tomato and add to the mix.
  3. At his point, you can put the eggplant “bowl” inside the oven, on parchment paper (it takes a bit longer to bake than the rest).
  4. Finish the mix in the frying pan with the oregano leaves and small cubes of cheese (save some for garnish).
  5. Fill the eggplants with the mix, sprinkle with some olive oil, and bake for about 30 minutes.
  6. Add cheese slices when it’s almost done, but before taking out of the oven (will melt deliciously).
Adapted from Kuhinja Blog
Adapted from Kuhinja Blog
Stuffed eggplant | Kittenhood

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