A side dish? I don’t know, for me, Mediterranean eggplants are a main course or even a single dish if served with good bread, maybe toasted, just like Italian-style zucchini. Quick and easy to prepare, Mediterranean eggplants release all the taste of our peninsula. Enrich them with the aromas of your favorite herbs, the intense flavor of Taggiasca olives, the unique taste of eggplants sweetened by cherry tomatoes and enhanced by melting cheese—this is a dish I adore and can share even with family members who aren’t particularly fond of eggplants. Of course, as always, you can substitute the latteria cheese with your preferred melting cheese. You can also choose to prepare Mediterranean eggplants to fill savory pies.
If you like eggplant recipes, here are some super tasty ideas!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients for preparing Mediterranean-style Eggplants
- 4 black oval eggplants
- 1 cup cherry tomatoes
- 2 cloves garlic
- 4 tbsp extra virgin olive oil
- to taste basil, parsley, oregano
- to taste salt
- 2 tbsp Taggiasca olives
- 7 oz latteria cheese (Or other melting cheese)
Tools
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- Pan
Preparation of Mediterranean-style Eggplants
Let’s start by washing the eggplants and cutting them into chunks. Long eggplants are better as they are firmer and have less pulp that tends to break. Scent the oil in a large pot with garlic, then add the eggplants.
Add the washed and chopped cherry tomatoes and fresh basil. Salt and pepper to taste. Cook everything until the eggplants are soft. Add the coarsely chopped herbs you like and the olives.
Mix, remove from the heat. Cut the latteria cheese or your preferred melting cheese into chunks. Add to the eggplants, return to the heat for a couple of minutes to let the cheese melt, and serve.
Storage
You can store the eggplants in the fridge for a couple of days.
You can store the eggplants in the fridge for a couple of days.
