Recipes With Eggplant And Tomatoes Eggplant Fried Recipe Vegan Peppers Dish Green Tomato Step Tomatoes Mediterranean Important Cooking Sure Tutorial Below Check Tips
Oh boy, do I have a delicious recipe for you all today! It's a Tomato & Eggplant Cheese Bake that will make your tummy so happy. Trust me, even if you're not a big fan of eggplant, you'll love this dish.
Tomato & Eggplant Cheese Bake
Ingredients:
- 1 medium eggplant, sliced into thin rounds
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F.
- Layer the eggplant slices in a large baking dish.
- Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and sauté until softened.
- Add the diced tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Pour the tomato mixture over the eggplant slices.
- Sprinkle the Parmesan cheese over the top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and turn the oven to broil. Sprinkle the shredded mozzarella over the top and broil until golden brown and bubbly.
- Let cool for a few minutes before serving.
This dish is the perfect combination of hearty vegetables and cheesy goodness. It's not too heavy, but definitely filling. I like to serve it with a side salad or maybe some garlic bread. Yum!
Eggplant Stew with Tomatoes and Chickpeas
Ingredients:
- 1 large eggplant, diced
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1/2 tablespoon cumin
- 1/2 tablespoon smoked paprika
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until softened.
- Add the eggplant and sauté for a few minutes until it starts to soften and brown.
- Add the can of diced tomatoes, chickpeas, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Bring to a simmer and let cook for 20-25 minutes until everything is tender and the flavors have melded together.
- Enjoy on its own or served over rice or couscous.
This Eggplant Stew with Tomatoes and Chickpeas is the perfect weeknight meal. It comes together quickly and has so much delicious flavor. Plus, it's vegan and gluten-free, so it's a great option if you have dietary restrictions.
I hope you all enjoy these recipes as much as I do! Happy cooking!
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