Cheesy baked eggplant
This is one of those “love at first bite” recipes. A great sauce, roasted eggplants (use as little oil as possible), and everything gets coated with cheese and melted in the oven. All the flavors blend together beautifully. The only problem is that it goes too quickly!
And anyone that doesn’t like eggplant should first try this and then tell me it’s not good, ok? I’m sure you’ll fall in love, too.
2 small long eggplants
1 medium onion
2 cloves of garlic
1.5 cups water
1 Tbsp sweet chili sauce
3 Tbsp chopped parsley
1 tsp sugar
1 Tbsp chicken bouillon
Ground black pepper
100 grams grated cheese of choice
1. Preheat an oven to 180°C.
2. Slice the eggplant into rounds or lengthwise into long slices and arrange them on a baking tray lined with greased parchment paper. Bake for 30 minutes until eggplant softens.
3. To prepare the sauce:
Heat a pan with 3 Tbsp of oil. Dice the onion and sauté it until golden. Meanwhile, slice the garlic and sauté with the onion. Finely dice the tomatoes and add to the onion, sautéing for around two minutes, then add the water, chili, sugar, parsley, and spices and cook for 10-15 minutes.
4. Put some of the sauce onto the baking tray, then place some of the eggplant slices on top, followed by a tiny bit more of the sauce, and so forth, continuing to layer it, with the sauce as the top layer.
5. Sprinkle with grated cheese and bake for another 10-15 minutes.
Good to know…
You can make everything but melt the cheese the day before. Just before serving, sprinkle the cheese and bake in the oven. You can make the eggplant slices a few days in advance and keep them in the fridge. You can blend the sauce to a chunky consistency, and you can also peel the tomatoes if you prefer.