Summer is approaching us faster than we’re able to loose few kilos our grandmas made sure we gain over the winter. At least here in Europe. Unless you’re a secret billionaire and your summer lasts 364 days with occasional 1 rainy day that surprised you unexpectedly 😀
However, for us quiet frankly stuck in one or max. two locations, we need to work ourselves back to those bikini bodies and uffffffff…it’s a damn hard work!
Roasted eggplant is one of my favourite Israeli dishes (it can be also called a Greek dish or Lebanese, eggplants are popular in Middle East and southern Mediterranean areas). It’s really easy to make and combined with mozzarella…well, that’s a killer combination! 🙂
Today I prepared something fairly simple and light for your late Aprils’ days; Roasted Eggplant with tomatoes, mozzarella, fresh basil leaves and black sesame seeds. Yummy, right?!
All you need for this extraordinary (and deliciously looking) meal is few ingredients, a baking paper and the oven. This meal is also perfect for vegetarians as there’s not a single meat/sea food protein and even mozzarella can be switched for tofu as a vegan version.
Preparation 5 minutes / Baking 40 minutes / Serves 2-3
1 large eggplant
2 medium tomatoes
2 small shallot onions
1 cup of fresh basil leaves
1 tablespoon black sesame seeds
2 tablespoons olive oil
1 teaspoon sea salt
Preheat the oven to 180ºC ( 360ºF) cut eggplant in half, place it on the baking paper and roast for 20 minutes (half of the baking time) just an eggplant drizzled with a bit of olive oil.
While the eggplant is in the oven, throw in a saucepan olive oil, shallot onions cut in circles and 2 tomatoes previously chopped. It’s enough to just leave it for 3-4 minutes in the saucepan until shallots and tomatoes don’t become soft.
Take the eggplant out of the oven, use the knife to make little lines on each eggplant cutting the inner part so that the sauce from tomatoes and mozzarella would nicely get in. Once you’ve gently “sliced” (without cutting out) the inner part of the eggplant, use the spoon to evenly spread shallots and tomatoes, cover the mixture with mozzarella and sprinkle with salt.
Put back eggplants into the oven and roast for another 20 minutes, then take out, sprinkle with fresh basil leaves & sesame seeds and serve!