The stuffed eggplant tartlets with tomatoes and cheese are an idea for an appetizer and also for a typical summer side dish with this vegetable that, like peppers, is the star of summer recipes!
There is nothing to stop you from making the same recipe using zucchini for some delicious and appetizing mini pizzas.
I did not purge the eggplant slices but very quickly after cutting them, I brushed them with extra virgin olive oil and immediately put them to cook in the oven.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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If eggplants are a vegetable that intrigues you, I suggest other recipes on the blog; there are plenty, and among these…
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Stuffed Eggplant Tartlet Ingredients
- 2 round eggplants
- 10 slices scamorza cheese
- 1 clove garlic
- 2 tomatoes
- 5 sun-dried tomatoes in oil
- as needed basil
- as needed extra virgin olive oil
- as needed salt
Tools
#ADV
- Non-stick Baking Trays
- Knives
- Cutting Boards
Steps
1) The recipe for stuffed eggplant tartlets with cheese and red tomatoes is very simple…
2) I wash the eggplants, then remove the stem and slice the vegetable into slices of 0.4-0.6 inches at most.
3) I take the baking tray and after peeling the garlic clove, I rub it on the bottom of the tray to add flavor.
4) I also add a couple of tablespoons of extra virgin olive oil, brushing it across the whole surface of the tray.
5) I arrange the eggplant slices, add salt, a pinch of dried oregano, and bake at 355-375°F for about 15 minutes.
6) In the meantime, I slice the fresh tomatoes, divide the scamorza slices, and cut each sun-dried tomato in oil in half.
7) After the time is up, I remove the tray and check the cooking of the eggplants, which should be tender enough to be stuffed.
8) I place on each eggplant slice a slice of fresh tomato, cheese, the SUN-DRIED TOMATOES in oil and put everything back in the oven for another 15 minutes at 355-375°F.
9) Once the stuffed eggplant tartlets are done cooking, before serving them, I place a toothpick on each tartlet, skewering a fresh basil leaf as a decoration and for added flavor.
10) Ready to taste the stuffed eggplant tartlets with tomatoes and cheese??
Enjoy your meal!
Annalisa
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Annalisa says…
These stuffed eggplant tartlets can be varied and flavored in many ways..
1) add mozzarella
2) add some classic pesto
3) add a slice of cooked ham
4) and a few CAPERS ….and more!
