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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 200°C (392°F).
Wash the eggplants, pat them dry, and cut each one in half lengthwise. Make shallow crosshatch cuts on the flesh with a knife, being careful not to cut through the skin.
Salt the eggplants and brush the flesh with vegetable oil.
Place the halves on a baking sheet flesh side up and bake for about 20 minutes, until soft.
Remove the eggplants from the oven. Gently mash the flesh of each half with a fork, without damaging the skin.
Dice the tomatoes into small cubes. Finely chop the garlic, parsley, and basil. Mix the tomatoes with the garlic and herbs. Add a little salt and black pepper if necessary.
Distribute the vegetable mixture over the eggplant halves.
Grate the cheese on a coarse grater and sprinkle it over the eggplants.
Return the baking sheet to the oven for another 5–10 minutes, until the cheese melts.
Serve hot or slightly cooled, garnished with fresh herbs if desired.
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The amount of filling can be adjusted to your taste and the size of the eggplants.
Instead of hard cheese, mozzarella, gouda, or any other favorite cheese can be used.
Can I use a different type of cheese?
Yes, mozzarella, gouda, or any other favorite cheese can be used.
How do I know when the eggplants are done baking?
The eggplants are done when they are soft and the cheese is melted and golden.
Can this dish be served cold?
It is best served hot or slightly cooled.
What can I serve this dish with?
It can be served as a standalone appetizer or as a side dish to meat and poultry.
How can I adjust the filling?
The amount of filling can be adjusted based on your taste and the size of the eggplants.
