Eggplant with cheese in the oven

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 522, total fat 26 G., saturated fats 14 G., proteins 31 G., carbohydrates 46 G., fiber 10 G., cholesterol 78 mg, sodium 1191 mg, sugar 17 G.

For this recipe, it's best to choose wide eggplants to create a larger surface area for the delicious Indian tandoori paste. The greased eggplants are generously sprinkled with mozzarella and roasted in the oven until the cheese melts. For extra crunch, sprinkle each serving with toasted breadcrumbs and serve with tandoori sauce. You can substitute any tandoori paste or sauce of your choice. Try experimenting with miso or pesto. Serve the eggplants as a vegetarian main dish or as a side dish with chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium eggplants
2 teaspoons of salt
1.5 cups tandoori paste (based on ginger and tamarind)
350 gr. grated mozzarella
1 cup fried breadcrumbs
0.5 cup Greek yogurt
Salad for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, curry paste, tamarind, mozzarella cheese

Cooking the dish according to the recipe:

In a skillet or saucepan with a lid wide enough to accommodate the eggplant, bring 1 cup water to a boil.
Slice each eggplant lengthwise with a sharp knife, then score the skin crosswise, 2.5 cm apart. Sprinkle the flesh of each eggplant with salt and rub it in lightly. Drop the eggplants into boiling water. Cover and steam until tender and the water has evaporated, about 5 minutes.

Remove the eggplants with a large spatula. Pat them dry with paper towels and brush the flesh with about 1 cup of tandoori paste, coating it completely. Adjust the oven rack to the second-highest position, then turn the grill to high.
Line a baking sheet with parchment paper and place the eggplants on it. Sprinkle each eggplant evenly with a handful of mozzarella. Bake until the cheese is melted, 1-2 minutes. Let the eggplants cool slightly.
Sprinkle the eggplant with breadcrumbs. In a bowl, combine the yogurt with the remaining 0.5 cups of tandoori paste and 1/4 cup of water to make a sauce. Arrange the eggplant on a garnished plate and pour the sauce over it.

Categories:

recipe / Calorie content of prepared meals / Quick side dishes / Oven / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Food Network - recipes