Baked eggplants with tomatoes and herbs is a very tasty and flavorful vegetarian dish, the tastes, fragrances, and colors of summer blend pleasantly in these slices of white eggplants, making them very appetizing.
Then, when you have the luck to have them fresh from the garden, even richer in flavors.
It is a light, very summery dish that can also be prepared in advance, great to enjoy cold at the beach or a picnic.
Take advantage of these summer delights and prepare it yourself, double or triple the portions for more people, you can also use purple eggplants and for a touch of extra flavor add plenty of cheese for a stringy effect.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 2 people
- Cuisine: Italian
Ingredients for baked eggplants with tomatoes and herbs
- 1 White or purple eggplant
- 6 tablespoons Cooked tomato pulp
- 5 Cherry tomatoes
- 2 cloves Garlic
- 1 tablespoon Capers
- to taste Oregano
- to taste Salt
- to taste Olive oil
- to taste Grated Grana Padano
- 1 sprig Fresh basil
Tools
- 1 Baking tray
- 1 Parchment paper
- 1 Oven
ANNA RECOMMENDS…
Baked eggplants can be cooked as single slices or by forming multiple layers, alternating more slices and more toppings.
For this recipe, you can use both purple and white eggplants.
