Here’s a simple and tasty way to make Eggplant with Tomatoes and Cheese:
🍆 Eggplant with Tomatoes & Cheese
Ingredients:
- 1 large eggplant (aubergine), sliced
- 2–3 tomatoes, chopped
- 1 cup grated cheese (mozzarella or cheddar)
- 2 tbsp oil
- 2 cloves garlic (optional, chopped)
- Salt & black pepper (to taste)
- ½ tsp chili flakes (optional)
Instructions:
- Prep eggplant:
Slice and lightly salt the eggplant. Let it sit for 10–15 minutes, then rinse and pat dry (removes bitterness). - Cook eggplant:
Heat oil in a pan and fry or grill the slices until golden and soft. - Make tomato mix:
In the same pan, sauté garlic, then add chopped tomatoes. Cook until soft and slightly saucy. Add salt, pepper, and chili flakes. - Assemble:
Place eggplant slices in a pan or baking dish, top with tomato mixture, then sprinkle cheese on top. - Melt cheese:
Cover and cook on low heat (or bake at 180°C for 10–15 minutes) until cheese melts.
Serve hot with bread or rice—simple, cheesy, and full of flavor 😋
If you want, I can turn this into a quick 10-minute version or a spicy desi-style recipe.
