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Mediterranean Roasted Eggplant Recipe-Served on Plate

Mediterranean Roasted Eggplant Recipe

Course: Appetizer
Cuisine: International
Keyword: Mediterranean roasted eggplant, Mediterranean roasted eggplant recipe, roasted eggplant, roasted eggplant recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 3 portions
Calories: 577kcal
Author: Timea
Mediterranean roasted eggplant recipe with bacon, tomato and mozzarella and with grated cheddar on top is the perfect choice for a light and tasty appetizer. It is an easy recipe, it is made in a relatively short time and can be adapted according to everyone’s ideas or ingredients.
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Ingredients

  • 2 pieces eggplants large size
  • 2 pieces tomatoes large, riped
  • 3 oz bacon 85 g, smoked
  • 4.2 oz mozzarella 120 g
  • 5.3 oz cheddar 150 g
  • 2 tsp sea salt kosher
  • 1 tsp ground pepper freshly ground

Instructions

  • With a knife, cut slices 1 cm thick, without peeling the eggplant, and place them scattered on a paper towel. Season the eggplant slices with sea salt and freshly ground pepper and let them sit for about 10 minutes.
  • Chop the tomatoes, but first cut them in half and with a spoon, remove the core with seeds and use only the pulp from the tomatoes. Cut the mozzarella first in two and then slice it into not too thick slices, calculate so that it reaches one piece on all the eggplant slices. Bacon, if you have it whole or sliced, cut it into cubes. Grate the cheddar cheese on the large grater.
  • Place the eggplant slices next to each other on the baking tray, without having to put baking paper. Drizzle a little extra virgin olive oil over each slice and divide the bacon cubes on them. Distribute the entire amount of chopped tomatoes over the smoked bacon and place on each slice of eggplant a piece of mozzarella. On top, put the last ingredient, the grated cheddar cheese.
  • Preheat the oven to 200 C and bake the eggplant slices for about twenty minutes, until the cheddar cheese is melted and has a copper-coloured crust.
  • I recommend serving fried eggplants while they are hot, as an appetizer, as such or with a slice of fresh bread and with a glass of cold beer.

Nutrition

Serving: 1grams | Calories: 577kcal | Carbohydrates: 2g | Protein: 21g | Fat: 54g | Saturated Fat: 27g | Cholesterol: 111mg | Sodium: 2153mg | Fiber: 1g | Sugar: 1g