I don’t know whether to call it a main dish or a rich side dish, but the cheese and cherry tomato stuffed eggplants are really delicious. In general, I love stuffed vegetables, they’re almost a one-dish meal, maybe to be accompanied by some good bread, they’re simple to prepare, and very tasty. These are also super melty which is never a bad thing, even though I also love the much more delicate ones stuffed with couscous and ricotta.
Let’s get to work and prepare the cheese and cherry tomato stuffed eggplants together
OTHER EGGPLANT RECIPES
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 eggplants
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for preparing cheese and cherry tomato stuffed eggplants
- 2 eggplants
- to taste salt and pepper
- 4 tablespoons extra virgin olive oil
- 7 oz string cheese
- 7 oz cherry tomatoes
- to taste fresh oregano
- 2 tablespoons Taggiasca olives
Tools
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- Baking Tray
Steps for preparing cheese and cherry tomato stuffed eggplants
Wash the eggplants and cut them in half. Score the flesh with a knife to create a diamond pattern. Place them on a baking tray lined with parchment paper and season with olive oil, salt, and pepper. Bake at 356°F, static, for about 30 minutes or until soft and golden.
Cut the cheese into cubes. I used Asiago and sliced smoked cheese. Cut the cherry tomatoes into pieces. Scoop out the eggplants, setting the skins aside. Mix the eggplant flesh with cherry tomatoes, Taggiasca olives, and cheese, and season with oregano.
Fill the eggplant skins with cheese and cherry tomatoes and place back in the oven for another 10-15 minutes, until the cheese melts. Serve warm or at room temperature.
Storage
Store the eggplants in the fridge for up to a couple of days.
